For the stew:5 pounds of cooked and shredded chicken.
4 Tablespoons butter
4 carrots, peeled and sliced 1/4″ thick
2 celery ribs, sliced 1/4″ thick
1 medium onion, chopped fine
6 Tablespoons flour
5 cups of chicken broth
1/4 cup of whole milk
1 teaspoon thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon of black pepper
1 to 2 cups of peas (canned or frozen)
3 Tablespoons fresh parsley, chopped

For the dumplings:
2 cups of All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon salt
1 cup of whole milk
3 Tablespoons Butter, melted

Here’s what you need to do:

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In a large dutch oven, saute the carrots, celery and onions in the 4 Tablespoons of butter until vegetables are soft, about 7 minutes.

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Add the flour.

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Continue cooking over medium heat for a few minutes for a couple of minutes to cook out the “flour” taste.

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Add the chicken broth, 1/4 cup of milk, thyme, bay leaves and salt and pepper.

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Stir, scrapping the bottom of the pot to get all of the wonderful brown bits loose. Add the chicken, bring to a boil, reduce heat, cover and simmer about 1 hour.

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Just before the chicken stew is done, in a medium bowl, combine the flour, baking powder and salt. Mix well with a wire whisk.

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Add the 3 Tablespoons of melted butter to the 1 cup of milk and microwave on high for 1 minute to warm the milk. Add to the flour mixture.

**Don’t do this until the stew is almost done.

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Mix just until incorporated.

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Add the peas and the chopped parsley to the stew.

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Mix well.

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Remove and discard the bay leaves. Return the stew to a simmer. Drop the dumplings by rounded tablespoon (about the size of a golf ball) onto the top of the stew.

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Leave about 1/4 inch space between the dumplings. You should have about 18 dumplings, give or take a couple.

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Reduce heat to low. Cover and cook until the dumplings have doubled in size, about 15 to 20 minutes.

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