For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Instructions:
In a large pot, combine the chicken breasts, chicken broth, chopped onion, carrots, celery, garlic, bay leaves, dried thyme, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for about 25-30 minutes, or until the chicken is fully cooked.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
In a separate pan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for a couple of minutes until it’s lightly browned.
Gradually whisk in the heavy cream, making sure to remove any lumps. Cook and stir until the mixture thickens.
Add the cream mixture to the chicken and vegetable stew, stirring well. Allow the mixture to simmer while you prepare the dumplings.
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