IngredientsFor the chicken filling:2 cups cooked shredded chicken2 tablespoons butter1 medium onion, diced2 carrots, sliced2 celery stalks, chopped1 cup frozen peas3 cups chicken broth1 cup heavy cream or milk3 tablespoons all-purpose flour1 teaspoon garlic powder1 teaspoon dried thyme½ teaspoon black pepperSalt to tasteFor the fluffy dumplings:2 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt3 tablespoons melted butter¾ cup milk1 teaspoon dried parsley (optional)Instructions1. Sauté the vegetables: Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.2. Make the creamy gravy: Stir in flour and cook for 1 minute. Slowly pour in chicken broth, stirring constantly. Add cream, garlic powder, thyme, salt, and pepper.3. Add chicken and peas: Stir in shredded chicken and frozen peas. Simmer gently for 10 minutes.4. Prepare the dumplings: In a bowl, combine flour, baking powder, salt, and parsley. Stir in melted butter and milk until a soft dough forms.5. Add the dumplings: Drop spoonfuls of dough directly onto the simmering chicken mixture. Leave a little space between them.6. Cover and cook: Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid, until the dumplings are fluffy and cooked through.7. Serve: Spoon the creamy chicken and dumplings into bowls and garnish with fresh parsley and black pepper.Cooking tip: Keep the heat low once the dumplings are added. A gentle simmer helps them cook evenly without becoming tough.
Chicken and Dumplings
