A comforting blend of tender chicken, vegetables, and fluffy dumplings in a creamy, savory bake.
# What You'll Need:
→ 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)
# How to make it:
01 - Set the oven temperature to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add diced onion, carrots, celery, and minced garlic; cook until tender, approximately 5 minutes.
03 - Sprinkle flour evenly over the sautéed vegetables and stir continuously for 1 minute to cook the flour.
04 - Gradually whisk in chicken broth and whole milk. Maintain stirring until the mixture thickens, about 3 to 4 minutes.
05 - Add the cooked chicken, frozen peas, salt, black pepper, and dried thyme into the sauce. Stir thoroughly to integrate all components.
06 - Pour the chicken mixture into a greased 9x13-inch casserole dish, spreading evenly.
07 - In a medium bowl, combine flour, baking powder, and salt. Mix in melted butter and milk until just incorporated. Fold in chopped parsley if desired.
08 - Drop spoonfuls of the dumpling dough evenly over the chicken mixture in the casserole dish.
09 - Bake uncovered for 25 to 30 minutes, until dumplings are golden brown and fully cooked.
10 - Allow the dish to cool for 5 minutes before serving to set flavors and temperatures.
