# What You 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 (4 tablespoons)
08 - 1/4 cup all-purpose flour (approximately 30 grams)
09 - 2 cups chicken broth (473 ml)
10 - 1 cup whole milk (237 ml)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
→ Dumplings
14 - 1 cup all-purpose flour (120 grams)
15 - 2 teaspoons baking powder
16 - 1/2 teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - 1/2 cup whole milk (118 ml)
19 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make:
01 - Set the oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onions, carrots, celery, and minced garlic, sautéing until softened, approximately 5 minutes.
03 - Sprinkle all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
04 - Gradually whisk in chicken broth and whole milk, continuing to cook and stir until the sauce 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.
07 - In a medium bowl, combine flour, baking powder, and salt. Add melted butter and milk, stirring until just incorporated. Fold in chopped parsley, if desired.
08 - Drop spoonfuls of the dumpling dough evenly over the chicken mixture surface.
09 - Bake the casserole uncovered for 25 to 30 minutes, or until dumplings are golden brown and cooked through.
10 - Allow the dish to cool for 5 minutes before serving.
