# 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)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, melt butter. Add diced onions, carrots, celery, and minced garlic, sautéing until tender, about 5 minutes.
03 - Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and whole milk. Continue cooking while stirring until the mixture thickens, about 3 to 4 minutes.
05 - Stir in cooked chicken, frozen peas, salt, black pepper, and dried thyme until evenly combined.
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 whole milk until just combined; fold in chopped parsley if desired.
08 - Drop spoonfuls of dumpling batter evenly over the chicken mixture in the casserole dish.
09 - Bake uncovered for 25 to 30 minutes, or until dumplings are golden and cooked through.
10 - Allow the casserole to cool for 5 minutes prior to serving.
