I didn't make this stew in time for taking pictures for the blog, so here is the photo from the cookbook I got it out of.
Trust me, it is super delicious in person! I adapted it a bit because I don't have a dutch oven so here are MY instructions
1.5 lbs of chicken thighs, cut into bite sized pieces
salt and pepper
1/2 cup unsalted butter
1 yellow onion
2 stalks of celery
2 cups of flour, plus 2 table spoons
4 cups of chicken broth
1/2 cup baby peas
2 tsp baking power
1/2 cup milk
Cook the chicken in a frying pan with some butter for about 4 minutes. Add carrots, onion, and celery and season. Cook until the vegetables soften and the chicken becomes opaque. Sprinkle on the 2 tbsp of flour and cook for a couple more minutes.
Transfer to a large pot and heat pot. Add in the broth and peas and bring to a boil.
To make the dumplings:
Combine flour, 1 tsp salt, and baking powder in a bowl. Cut in the 1/2 cup of butter until the mixture becomes like coarse crumbs. Add the milk and knead until you get a nice dough. Sometimes I halve the recipe for dumplings to save calories, but it is super yummers with the full recipe because the dough makes the stew all creamy
Add the dumplings to the stew by dropping in heaping tablespoons of the dough over the top of the boiling stew. Reduce heat to low, cover, and cook until the dumplings double in size (7-10 minutes)
Serve (serves 4) and eat! MMMM