# 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 - Set oven temperature to 400°F and allow it to fully preheat before commencing further preparation.
02 - In a large skillet over medium heat, melt butter. Add onions, carrots, celery, and garlic; cook, stirring, for approximately 5 minutes until vegetables are tender.
03 - Sprinkle flour over softened vegetables, stirring continuously for 1 minute to incorporate.
04 - Gradually whisk chicken broth and milk into the skillet. Continue stirring until sauce is thickened, about 3 to 4 minutes.
05 - Add shredded chicken, peas, salt, pepper, and thyme. Mix thoroughly to ensure even distribution.
06 - Transfer chicken filling to a greased 9x13-inch casserole dish, spreading evenly.
07 - In a separate mixing bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just integrated; gently fold in parsley if using.
08 - Using a spoon, drop small portions of dumpling batter evenly over the casserole surface.
09 - Place casserole dish uncovered in oven and bake for 25 to 30 minutes, or until dumplings are golden brown and cooked through.
10 - Remove from oven and allow casserole to cool for 5 minutes before portioning for serving.
