# What You'll Need:
→ Chicken Mixture
01 - 2 cups cooked chicken, shredded or diced
02 - 1 cup diced carrots
03 - 1 cup diced celery
04 - 1 cup frozen peas
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - ¼ cup unsalted butter
08 - ¼ cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - ½ teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - ½ cup whole milk
19 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Set oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onions, carrots, celery, and minced garlic; cook until softened, approximately 5 minutes.
03 - Sprinkle flour evenly over the vegetables and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk, cooking and stirring until the mixture thickens, about 3 to 4 minutes.
05 - Stir in cooked chicken, frozen peas, salt, black pepper, and dried thyme until well incorporated.
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. Stir in melted butter and milk until just combined. Fold in parsley if desired.
08 - Drop spoonfuls of dumpling dough evenly atop the chicken mixture in the dish.
09 - Place casserole in the preheated oven and bake uncovered for 25 to 30 minutes until dumplings are golden and cooked through.
10 - Remove from oven and allow to rest for 5 minutes before serving.
