My Favorite Chicken and Dumplings recipe. The dumplings are so fluffy with herbs and the soup is made with potatoes... so good!
Melt the butter in a large pot. Once the butter has melted, add the onions, carrots, and potatoes. Let them cook over medium heat for about 5 minutes. Stir every 30 seconds or so.
Once the veggies have started to soften, add the minced garlic. Stir in and allow the garlic to cook about 1 minute.
Sprinkle the flour on top of the veggies in the pot. Stir the flour in and stir continually for a couple of minutes.
Add the heavy cream and chicken stock to the pot. Stir to combine. Stir frequently.
Once it comes to a boil, add the cooked chicken and seasonings. Stir in. Reduce the heat to low and let it simmer while you make the dumplings. Stir every couple minutes.
In a bowl add the flour, baking powder, pepper, salt, and Italian seasonings. Mix together. Make a well in the center of the bowl.
Add the whole milk and melted butter. Gently combine. The dough should be damp. If it's dry, add another teaspoon of milk and stir again. Repeat until the dough is just damp.
I use a basic spoon (teaspoon size) to drop the dumplings into the pot. I start by placing the dropped dumplings around the outer edge of the pot and work my way in. Try to not overlap the dumplings.
Once all the dumpling dough is in the pot, cover the pot with a lid and let it simmer on low for 15 -20 minutes.
Serve hot! You can also refrigerate the leftovers.