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Chicken and Dumplings

Stew
5 tablespoons butter
3 carrots, peeled and sliced ¼ inch thick
2 ribs celery, sliced ¼ inch thick
2 cups mushrooms, quartered
1 onion, minced
6 tablespoons all-purpose flour
4 ½ cups chicken broth
½ teaspoon dried thyme
2 bay leaves
3 cups cooked, cubed chicken
3 tablespoons fresh parsley

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons butter


Melt butter in pot over medium-high heat.  Add the carrots, celery, mushroom, onion and ¼ teaspoon salt and cook until softened, about 7 minutes.  Stir in the flour and cook, stirring, 1 minute.  Stir in the broth, thyme, bay leaves, and chicken.  Cover and simmer 30 minutes.

For the dumplings: stir the flour, baking powder, and salt together.  Microwave the butter until just melted, add the milk and microwave until just warm, do not overheat.  Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Return the stew to a simmer, stir in the parsley and season with salt and pepper.  Drop golf-ball sized dumplings into the stew about ¼ inch apart.  Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15-18 minutes.

Serves 6 to 8