chicken and dumplings

I like to make a roast chicken (it's so cheap and easy!!) and make a big batch of chicken stock from the leftover skin & bones. Then I can use both the chicken and the chicken broth in this recipe, with enough chicken left over for a second meal the next night. 

Those times when I'm short on time I just pick up a cooked rotisserie chicken and boxed organic chicken stock from the grocery store instead. Though, I still make sure to throw the chicken bones/skin in the crock pot overnight to have chicken stock for next time (see bone broth recipe HERE). 

INGREDIENTS

• 3 tablespoons butter
• 1 medium onion, cut into 1" pieces
• 5 medium carrots, sliced into 1 1/2" pieces
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/4 cup all-purpose flour; split 1/2 cup and 3/4 cup
• 6 cups of chicken broth (homemade recipe HERE)
• Salt & Pepper to taste
• ~1 lb of cooked chopped chicken (I use half a roast chicken)
• 2 tablespoons chopped fresh dill (or 3/4 teaspoon dried dill weed)
• 1 3/4 teaspoons baking powder
• 1 1/2 cup of half and half or 1/2 cup of whole milk + 1 cup of heavy cream. 
• 1 package (12 ounces) frozen peas

DIRECTIONS

1. In a large stock pot, heat butter over medium heat and cook onion, carrots, thyme, and rosemary until soft, ~5 minutes.
2. Add 1/2 cup of flour and cook for ~30 seconds to cover the onions/carrots.
3. Add the broth and stir constantly, bringing it to a boil. Season with salt and pepper.
4. Stir in the chicken and peas.
5. In a separate mixing bowl, make the dumplings. Whisk together remaining 3/4 cup flour, dill, baking powder, 1/2 teaspoon salt, and 1/2 cup milk.
6. Drop dumpling batter in simmering liquid in heaping tablespoons, keeping them spaced apart (they'll almost double in size as they cook)
7. Cover and simmer until dumplings are cooked through, ~20 minutes.