A recipe for a garlic and chicken stew?

Why not make your basic chicken stew (cut up chicken carrots celery potatoes chicken stock and black pepper etc and simmer for an hour), to thicken it add a spoon of cornstarch to half a cup of cold water, stir until dissolved then add to the stew. Stir well and let thicken for about 10. Make a biscuit/dumpling type topping with garlic and cheese and drop over the top, cover and allow to bake/cook. If you are in the states, use Bisquick, make as on the box for dumplings but add crushed or powdered garlic to it. If you are in the UK or another place where you cannot find Bisquick..then buy a package of mix, (the kind you make Yorkshire Puddings and pancakes from). They are usually just add water. Make the batter, but do not make it soupy. You want it a bit stiff. Add about a half teaspoon of garlic and I like to add Parmesan or cheddar cheese to mine...about a quarter to half a cup. Mix then drop by spoonfuls on TOP of your stew. They should make that float and will touch each other. Cover and allow to cook on med heat for about 10 minutes. They will cook and form what we Americans call Stew Biscuits or Dumplings. Trust me...it is to delightful!! Blissy<3