Chicken & Dumpling
4 tablespoons butter divided
5 carrots diced small
3 stalks celery plus their leaves diced
1 onion diced
1 1/4 cup all-purpose flour divided
8 cups chicken stock/broth
1 cup whole milk divided
1 teaspoon kosher salt
1 teaspoon baking powder (see notes)
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
2 cups cooked diced or shredded chicken
1/2 teaspoon poultry seasoning
extra salt and pepper
Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
Add 1/4 cup flour, stir to coat.
Add chicken broth (8 cups, or to desired consistency) and bring to a boil.
Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper
Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon poultry seasoning, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense
Roll the dumplings into ~1 Tbs sized balls and drop into the simmering pot.
Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top