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This was such a warm and comforting meal on a gloomy rainy night.
Most chicken and dumpling recipes want cut up boneless chicken breasts, but I did not have any so I created this! You can use about 1-1/2 pounds boneless, skinless, chicken breasts cut up if you want. Just add after you add the broth and omit the browning of the chicken part. Enjoy!
3 tablespoons butter
10-12 chicken thighs or legs
1 medium onion, diced
4 medium carrots (or 28 baby carrots), cut into 1/2 inch chunks
1/2 teaspoon dried thyme
1/4 cup flour
1 can (14.5 ounces) chicken broth OR 14.5 ounces of water and 2 chicken bouillon cubes
1 - (10 ounce) package peas
salt and pepper
3/4 cup flour
2 teaspoons baking powder
1 teaspoon dried dill
1/2 teaspoon salt
1/2 cup milk (maybe a few tablespoons more)
First melt the butter over medium high heat and cook onion, carrots, and thyme for about 5 minutes.
Add chicken pieces and salt and pepper them. Cook chicken for about 5 minutes.
Remove chicken from the pot onto large plate
Add 1/4 cup flour to the pot of veggies and stir with for about 15 seconds.
Add the chicken broth (or the water and bouillon) and stir
Then add the chicken back to the pot, bring to a boil, simmer 10 minutes.
Meanwhile, in a separate bowl...add 3/4 cup flour, dill, salt, and stir. Add 1/2 cup milk and stir with a fork. Add more milk 1 tablespoon at a time until batter slides off a spoon easily (not as runny as pancake batter!) After the chicken cooks for 10 minutes ADD PEAS FIRST AND STIR, then, spoon batter in heaping tablespoons into areas with no chicken. Cook 15 - 20 minutes.
Serve into a bowl!