Chicken and Dumplings from Scratch

Ingredients

• •2½ lbs chicken breast
• •2 Tbsp vegetable oil
• •½ medium onion
• •1½ stalks celery
• •3 medium carrots
• •1½ cups peas
• •2 cloves garlic
• •4 cups chicken broth
• •⅓ cup heavy cream
• •¾ cup heavy cream
• •7 Tbsp butter
• •1 tsp thyme
• •2 bay leaves
• •½ cup parsley
• •1½ cups flour
• •salt and pepper
• •½ tsp baking powder
• •1 pinch salt

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Method

From maplewoodroad.com — read the original

1. 1Add 2 Tbsp of vegetable oil to a saute pan over low-medium heat.
2. 2When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.
3. 3In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften.
4. 4Add garlic and saute for 30 seconds.
5. 5At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock.
6. 6Add the bay leaves, thyme, parsley, peas, and cream.
7. 7Add the chicken back to the pan. Simmer for 30 minutes. Taste the sauce and add salt and pepper as needed.
8. 8After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces.
9. 9Add the shredded chicken back to the pan.