Chicken and Herb Dumplings

This classic southern chicken and herb dumpling recipe is a belly warming dish.
I’ve made the dropped type of dumplings for this recipe.
Also used are the rolled out dough dumplings that you cut into fat strips.
Whatever dumpling you choose your family and friends will ask for second helpings.

Ingredients;
3 TBLS olive oil
6 boneless chicken breast, about 3 1/2 LBS
4 large carrots, peeled and cut int 1″ pieces
2 large celery stalks, cut into 1/4″ slices
1 med onion, diced
1 cup plus 2 TBLS flour
2 TSP baking powder
1 1/2 TSP dried herb mix such as Provence or Italian herbs
1 TSP salt
1 large egg
1 1/2 cups whole milk
2 cups water
14oz can low sodium chicken broth or stock
1/4 TSP ground black pepper
10oz frozen baby peas

Directions;
In an 8qt pot or dutch oven with a lid add half the oil and brown in batches the chicken on all sides.  Remove the chicken and add the balance of the oil and saute the carrots, onion and celery until soft, about 10 minutes.
In the mean time make the dumpling; mix together 1 cup of the flour, herbs, baking powder and half the salt. In another cup mix 1/2 cup milk and the egg.  Add together the flour mixture and egg mixture and stir with a fork until just combined, don’t over mix it. Set aside.
Return the chicken to the pot and add the water, broth, pepper and remaining salt. Bring it up to a boil.
Reduce the heat to a low simmer and place 12 heaping tablespoons of the dumpling mixture on top. Cover and let cook for about 15 minutes.
Remove the veggies, dumplings and chicken from the pot onto a serving platter.
In a cup mix together the 2 TBLS flour and 1 cup of milk. Stir into the pot of broth and bring to a simmer adding the peas.  Simmer for 5 minutes or so until it thickens a bit. Pour the sauce with peas over the chicken with veggies platter.