Remove the whole chicken form the soup and remove the meat discarding the carcass and skin.
Reserve 2 cups chicken broth to cook potatoes in.
Dice chicken into 1 inch cubes.
Return to broth and bring to boil then reduce to simmer.
Cook the potatoes in the reserved stock until tender.
Add the potatoes, cooking broth and peas and sherry.
Make the dumplings by just getting the ingredients to hold rough dough.
Roll out on floured surface and cut into strips ¾ inch by 2 inches.
Drop a few at a time into the boiling mixture letting the boil to resume before adding more.
Cover and simmer for 15 to 20 minutes without lifting the lid.
Adjusting seasoning and gradually add the cornstarch and water to bring the consistency to your liking.