Yosemite Chicken Stew and Dumplings

FOR STEW
1 lb chicken, skinless, boneless, cut into
1-inch cubes
1/2 C onion, coarsely chopped
1 medium carrot, peeled, thinly sliced
1 stalk celery, thinly sliced
1/4 tsp salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 C water
1 tsp cornstarch
1 tsp dried basil
1 package (10 oz) frozen peas