# 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 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, celery, and garlic, sautéing until tender, approximately 5 minutes.
03 - Sprinkle the flour over the vegetables and stir consistently for 1 minute to eliminate the raw flour taste.
04 - Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens, about 3 to 4 minutes.
05 - Add the cooked chicken, peas, salt, black pepper, and thyme; stir to evenly distribute ingredients.
06 - Move the chicken mixture into a greased 9x13-inch casserole dish.
07 - In a separate bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in parsley if using.
08 - Drop spoonfuls of dumpling dough evenly over the chicken mixture surface.
09 - Bake uncovered in the preheated oven for 25 to 30 minutes or until dumplings are golden and fully cooked.
10 - Allow the casserole to cool for 5 minutes before portioning and serving.
