Chicken and Dumplings

 Ingredients:

**For the Stew:**
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 6 cups chicken broth
– 1 rotisserie chicken, shredded (about 4 cups)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup frozen peas
– 1/2 cup heavy cream

**For the Dumplings:**
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon chopped fresh parsley
– 1 cup whole milk
– 4 tablespoons unsalted butter, melted

 Instructions:

1. **Make the Stew:**
– Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until soft, about 5 minutes.
– Add garlic and cook for another 1 minute.
– Stir in flour and cook for 1-2 minutes until golden.
– Gradually whisk in chicken broth, ensuring no lumps form.
– Add shredded chicken, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
– Stir in peas and cream. Adjust seasoning as needed.

2. **Make the Dumplings:**
– In a medium bowl, whisk together flour, baking powder, salt, pepper, and parsley.
– Stir in milk and melted butter until just combined.

3. **Cook the Dumplings:**
– Drop spoonfuls of the dumpling batter onto the simmering stew, making sure they do not touch.
– Cover the pot with a lid and simmer on low heat for 15-20 minutes, or until dumplings are cooked through.

4. **Serve:**
– Garnish with additional parsley and serve hot.

Enjoy your hearty chicken and dumplings!