# Components:
→ Chicken Mixture
01 - 2 cups cooked chicken, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 0.25 cup unsalted butter
08 - 0.25 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - 0.5 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 0.5 cup whole milk
19 - 2 tablespoons fresh parsley, chopped (optional)
# Method:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt 0.25 cup butter. Add onion, carrots, celery, and garlic; sauté until softened, about 5 minutes.
03 - Sprinkle 0.25 cup flour over the vegetables and stir continuously for 1 minute to cook out the raw flavor.
04 - Gradually whisk in chicken broth and milk, cooking while stirring until the sauce thickens, approximately 3 to 4 minutes.
05 - Add cooked chicken, peas, salt, pepper, and thyme to the skillet; stir to fully incorporate the ingredients.
06 - Pour the chicken mixture into a greased 9x13-inch casserole dish evenly.
07 - In a medium bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley if desired.
08 - Drop spoonfuls of the dumpling dough evenly over the chicken mixture layer.
09 - Bake uncovered for 25 to 30 minutes or until dumplings are golden brown and cooked through.
10 - Allow to cool for 5 minutes before serving.
