Instructions
Prepping the Broth and Veggies
In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
Sauté the onion, celery, and carrots until aromatic—roughly 4-5 minutes.
Infuse the veggie medley with garlic, dried parsley, and poultry seasoning, cooking and stirring continually for about a minute.
Roux and Broth Infusion
Incorporate 1 1/2 tablespoons of flour into the mixture, continuing to stir.
Gradually add the chicken broth and a single bay leaf. Reduce the heat and allow it to simmer for approximately 25 minutes.
Finishing Touches
Discard the bay leaf and season with salt and pepper to your preference.
Add in the cooked chicken and frozen peas. Allow this amalgam to simmer an additional 5 minutes.
Dumpling Delights
In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a dash of salt.
Employ a pastry cutter to mix in 2 tablespoons of unsalted butter until the texture turns crumbly.
Pour in the milk, mixing just until a dough forms.
Cooking the Dumplings
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