Chicken and Dumplings

Instructions

Step 1: In a large pot, heat butter and olive oil over medium heat, then sauté the onion, carrots, and celery until softened. /n
Step 2: Add minced garlic and cook for about 1 minute until fragrant. /n
Step 3: Stir in the flour and cook for 1–2 minutes to form a roux. /n
Step 4: Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. /n
Step 5: Add shredded chicken, salt, pepper, thyme, parsley, and paprika, then simmer for 10–15 minutes until thickened. /n
Step 6: In a bowl, mix dumpling flour, baking powder, and salt. Stir in melted butter and milk to form a soft dough. /n
Step 7: Drop spoonfuls of dumpling dough into the simmering gravy. /n
Step 8: Cover and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked through. /n
Step 9: Taste and adjust seasoning if needed, then serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the gravy if it thickens too much. For longer storage, freeze for up to 2 months and thaw overnight before reheating.