# 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 - 1/4 cup unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup whole milk
19 - 2 tablespoons fresh parsley, chopped (optional)
# Method:
01 - Set the oven to 400°F (200°C) to preheat.
02 - In a large skillet over medium heat, melt 1/4 cup unsalted butter. Add diced onion, carrots, celery, and minced garlic. Cook until softened, approximately 5 minutes.
03 - Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables and stir continuously for 1 minute.
04 - Gradually whisk in 2 cups chicken broth and 1 cup whole milk. Continue stirring until the mixture thickens, about 3 to 4 minutes.
05 - Stir in cooked chicken, frozen peas, salt, black pepper, and dried thyme until fully incorporated.
06 - Transfer the chicken and vegetable mixture into a greased 9x13-inch casserole dish.
07 - In a medium bowl, combine 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir in melted butter and 1/2 cup whole milk until just combined. 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 in the preheated oven for 25 to 30 minutes, or until the dumplings are golden brown and cooked through.
10 - Allow the dish to cool for 5 minutes before serving to let the flavors set.
