CUT CHICKEN INTO SERVING PIECES. PARE CARROTS ONIONS IN PAN ADD INSTANT CHICKEN BROTH, SALT, BAYLEAF, PEPPER AND WATER. ADD CHICKEN. HEAT TO BOILING LOWER HEAT COVER AND SIMMER 30 MINUTES. COMBINE FLOUR AND COLD WATER IN CUP TO MAKE A SMOOTH PASTE. STIR INTO BUBBLING CHICKEN LIQUID. COOK STIRRING CONSTANTLY UNTIL MIXTURE THICKENS. DUMPLINGS:SIFT TOGETHER FLOUR BAKING POWDER AND SALT INTO MEDIUM SIZE BOWL. CUT IN SHORTENING WITH PASTRY BLENDER STIR IN MILK JUST UNTIL FLOUR IS MOIST. DROP DUMPLINGS BATTER IN MOUNDS ON TOP OF STEAMING CHICKEN. COOK COVERED 20 MINUTES NO PEEKING OR THEY WON'T BE LIGHT AND FLUFFY.