Chicken and Dumplings from Scratch

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INGREDIENTS2-1/2 lbs boneless, skinless chicken breast2 Tbsp vegetable oil1/2 medium onion, chopped1-1/2 stalks celery, chopped3 medium carrots, peeled and chopped1-1/2 c peas2 cloves garlic, minced4 c chicken broth1/3 c heavy cream6 Tbsp salted butter, melted1 tsp thyme2 bay leaves1/2 c parsley, roughly chopped1/2 c all-purpose flourSalt and pepper to tasteDumplings (makes 10)1 c all-purpose flour1/2 tsp baking powder3/4 c heavy cream1 Tbsp unsalted butter, meltedPinch of salt

INSTRUCTIONSAdd 2 Tbsp of vegetable oil to a saute pan over low-medium heat. When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. Add garlic and saute for 30 seconds.At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.DumplingsIn a bowl, mix together the dry ingredients (flour, baking powder, and salt).Next, add in the heavy cream and melted butter.Mix everything together with a fork until it becomes a slightly sticky dough. Knead the dough with your hands for about one minute.Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.Cook for an additional 30 minutes.Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!