# Components:
→ 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 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)
# Directions:
01 - Set oven temperature to 400°F (200°C) to prepare for baking.
02 - Melt butter in a large skillet over medium heat. Add diced onion, carrots, celery, and minced garlic; sauté until softened, approximately 5 minutes.
03 - Sprinkle all-purpose flour over the sautéed vegetables and stir continuously for one minute to form a roux.
04 - Gradually whisk in chicken broth and whole milk. Cook while stirring until the mixture thickens, about 3 to 4 minutes.
05 - Add cooked chicken, frozen peas, salt, black pepper, and dried thyme to the thickened sauce. Stir thoroughly to integrate all ingredients.
06 - Pour the chicken mixture evenly into a greased 9x13-inch casserole dish.
07 - In a separate bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until just combined. Fold in chopped parsley if desired.
08 - Drop spoonfuls of dumpling batter evenly over the chicken mixture in the casserole dish.
09 - Place casserole uncovered in the preheated oven and bake for 25 to 30 minutes, until dumplings are golden brown and cooked through.
10 - Allow casserole to cool for 5 minutes before serving to let flavors settle.
