# 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 ground 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)
# How to Make It:
01 - Set oven temperature to 400°F.
02 - In a large skillet over medium heat, melt butter then add onions, carrots, celery, and garlic; cook until softened, about 5 minutes.
03 - Sprinkle flour over the sautéed vegetables and stir continuously for 1 minute.
04 - Whisk in chicken broth and whole milk gradually, continue stirring until the sauce thickens, approximately 3 to 4 minutes.
05 - Incorporate cooked chicken, frozen peas, salt, black pepper, and dried thyme into the sauce; stir to blend evenly.
06 - Pour the chicken mixture into a greased 9x13-inch casserole dish.
07 - In a medium bowl, mix flour, baking powder, and salt for dumplings; add melted butter and milk, stirring until combined. Fold in parsley if using.
08 - Spoon dumpling batter evenly over the chicken mixture in the casserole dish.
09 - Bake uncovered for 25 to 30 minutes until the dumplings turn golden and are fully cooked.
10 - Allow casserole to rest for 5 minutes before serving to set flavors.
