Easy Old Fashioned Chicken and Dumplings

Chicken Base:

3 carrots, diced 

2 celery stalks, diced 

1 onion, diced 

1 large fresh thyme stem or 1 teaspoon dried thyme

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

4 cups chicken stock

¼ cup heavy cream 

4 cups diced chicken( I used 12 boneless chicken thighs)

1 cup frozen peas

Dumplings:

4 tablespoons unsalted butter

1 1/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon celery seeds

1/4 teaspoon kosher salt

1 cup shredded Cheddar

3/4 cup heavy cream, very cold

Directions

For the chicken and vegetable base: in a deep 12-inch skillet over medium heat add the broth and flour. Stir well until the flour is dissolved. Add the chicken, carrots, celery, onions, and thyme. Season with salt and pepper and cook over low heat until the vegetables begin to soften and the chicken is no longer pink about 10 minutes.

Add the cream. Simmer for 20 minutes until the chicken is cooked.

Make the dumplings: Melt the butter in a microwave-safe bowl in the microwave then let cool.

Whisk together the flour, baking powder, celery seeds, and salt in a medium bowl. Mix in the cheese.

Slowly pour the melted butter mixture into the cold cream in a measuring cup and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. 

Finish the chicken and vegetable base: with a muffin scoop place the biscuit mixture on top, of the chicken base then bake in a 375 degrees F oven for 20-25 minutes until the dumplings are doubled and lightly golden on top.