Creamy Chicken and Dumplings

Instructions

step 1 Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened. /n
step 2 Stir in garlic and cook for another minute until fragrant. /n
step 3 Sprinkle flour over the vegetables and stir well to form a roux. Cook for 1–2 minutes. /n
step 4 Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. /n
step 5 Add shredded chicken, salt, pepper, thyme, and parsley. Simmer for 10 minutes until slightly thickened. /n
step 6 Stir in frozen peas and let the mixture gently simmer. /n
step 7 In a bowl, combine flour, baking powder, and salt for the dumplings. Add melted butter and milk, mixing until a soft dough forms. /n
step 8 Drop spoonfuls of dumpling dough onto the simmering soup. /n
step 9 Cover the pot and cook for 12–15 minutes without lifting the lid, until dumplings are fluffy and cooked through. /n
step 10 Serve hot, garnished with fresh parsley if desired.

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 milk or broth to loosen the sauce if needed. Dumplings may absorb liquid over time, so adjust consistency as desired. Avoid freezing, as dumplings can become soggy when thawed.