​Chicken and Dumpling
 
6                                  Chicken Thighs
1 med.                         Onion
3 stalks                        Celery
3                                  Carrots
1 Cup                           Frozen Peas
4 Tbsps                        All Purpose Flour
1 stick                          Butter
1 tsp                            Onion Powder
2 tsps                          Garlic Powder
2 tsps                          Black Pepper
2 tsps                          Salt
½ tsp                           Thyme
½ Cup                          Milk
 
For the Dumpling:
 
2 Cups                         Flour
1 Cup                           Milk
4 tsps                          Baking Powder
3 Tbsps                        Canola Oil
½ tsp                           Parsley Flakes
2 tsps                          Salt
 
In a dutch oven add 8 cups of water, the chicken, thyme, onion powder, garlic powder, salt and black pepper.  Cover and cook for 45 minutes.   After 45 minutes remove the chicken and allow it to cool before shredding,  In a sauce pan melt one stick of butter.  Whisk in  4 tablespoons of flour to create a roue.  Add ½ cup of milk and continue to stir until the roue thickens. Remove from the heat and set it aside until later.  To the pot add the bay leaves, celery, carrots, and onion and bring to a slight boil.  Now add the roue then return the chicken to the pot.  Cover and simmer for 15 minutes.  To make the dumpling, combine the flour, baking powder, canola oil, parsley, salt and milk.  Form the dumplings into balls.   After 15 minutes add the peas and spoon in the dumplings.  Remove the bay leaves.  Leave the pot uncover until the liquid has reduced by ¼.