This easy one pot dinner is pure comfort food.
– 1 tbsp. olive oil – 2 boneless skinless chicken breasts – 1 yellow onion diced – 2 carrots diced – 2 ribs celery diced – ¼ cup flour – ½ stick butter – ½ cup milk – 4 cups chicken stock – 1 teaspoon salt – 1 teaspoon dried thyme – 1 teaspoon freshly cracked pepper – ¼ cup freshly chopped parsley – 1 cup frozen peas Dumplings – 2 cups flour – 1 teaspoon salt – 1 tbs baking powder – 2 tbs butter melted – 1 cup milk
Add oil to dutch oven over medium heat and brown chicken on both sides until cooked through. Set aside.
To dutch oven, melt butter over medium heat. Add diced onions, carrots, and celery. Saute until just tender, about 5 minutes. Add salt, pepper, and thyme.
To the pot of cooked veggies with butter, add flour and stir to create a roux. Cook until the flour taste disappears, 1-2 minutes.
Slowly whisk in chicken stock until thickened. Add peas, milk, and cooked diced chicken. Simmer for 10 minutes.
Combine dumpling ingredients.
Add similarly sized dumplings to pot. Cover and let cook for 15 minutes, flipping the dumplings halfway through.
Scoop into bowls and serve with fresh parsley.