Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup unsalted butter, melted
  • 1 cup milk

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, cook until fragrant (1 minute).
  4. Add chicken pieces, cook until no longer pink (about 5-7 minutes).
  5. Pour in chicken broth, mixed vegetables, thyme, parsley, salt, and pepper.
  6. Simmer gently for 10 minutes.
  7. Stir in heavy cream and remove from heat.
  8. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  9. Add melted butter and milk to dry ingredients; mix until just combined.
  10. Preheat the oven to 375°F (190°C).
  11. Pour chicken mixture into the casserole dish.
  12. Spoon dumpling dough over the chicken in dollops.
  13. Cover casserole with foil and bake for 25 minutes.
  14. Remove foil and bake an additional 15 minutes or until tops of dumplings are golden and cooked through.
  15. Let cool slightly before serving, garnishing with fresh herbs if desired.