# Ingredients:
→ 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 kosher salt
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon kosher salt
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup whole milk
19 - 2 tablespoons fresh parsley, chopped (optional)
# Instructions:
01 - Preheat the oven to 400°F. Position a rack in the center.
02 - In a large skillet over medium heat, melt the butter. Sauté the diced onion, carrots, celery, and minced garlic until vegetables are tender, about 5 minutes.
03 - Sprinkle flour evenly over the softened vegetables and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Continue stirring until the sauce is smooth and thickened, about 3 to 4 minutes.
05 - Add shredded chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir thoroughly to integrate all ingredients.
06 - Lightly grease a 9x13-inch casserole dish. Pour the prepared chicken mixture into the dish and spread evenly.
07 - In a medium bowl, whisk together flour, baking powder, and salt. Add melted butter and whole milk, stirring just until combined. Fold in chopped parsley if desired.
08 - Using a spoon, drop small mounds of dumpling dough over the chicken mixture, distributing evenly.
09 - Bake uncovered for 25 to 30 minutes, until dumplings are golden brown and cooked through.
10 - Allow the dish to cool for 5 minutes before serving to enhance texture.
