# 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 - 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 oven temperature to 400°F.
02 - In a large skillet over medium heat, melt butter. Add onions, carrots, celery, and garlic, cooking until softened, approximately 5 minutes.
03 - Sprinkle flour over the sautéed vegetables and stir continuously for 1 minute to form a roux.
04 - Whisk in chicken broth and milk gradually. Continue cooking while stirring until the sauce thickens, about 3 to 4 minutes.
05 - Stir in cooked chicken, peas, salt, black pepper, and dried thyme until fully integrated.
06 - Transfer the chicken mixture evenly into a greased 9x13-inch casserole dish.
07 - In a separate bowl, combine flour, baking powder, and salt. Add melted butter and milk, stirring just until incorporated. Fold in parsley if desired.
08 - Drop spoonfuls of the dumpling batter evenly over the chicken mixture surface.
09 - Place uncovered casserole in the oven and bake for 25 to 30 minutes, until dumplings turn golden brown and are cooked through.
10 - Allow to cool for 5 minutes to set before serving.
