Chicken and Dumplings

I found this recipe about a year ago.  The blog I found it on is no longer active, sadly.  But the recipe is seriously good.  And so easy to make!  I made this last night, and I always get huge compliments on it from the boys. 

I like to use my homemade chicken broth.  Also, you can sub cooked, shredded chicken for the chicken thighs, just add it with the peas.  YUM!

Chicken and Dumplings
adapted from thedishondelish

3 T butter
1 medium onion, chopped
2 medium carrots, thinly sliced
1/2 teaspoon dried thyme
1 cup flour
1 quart chicken broth
kosher salt
freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/4 t. dried dill weed
2 t. baking powder
1/2 cup
1/2 of a 10 ounce pkg. frozen peas

Heat butter over medium heat in a large pot. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.