Ingredients

• 4 tablespoons butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup vegetable shortening

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, thyme, basil, and black pepper. Sauté until the onion is soft, about 5 minutes.
2. Add the chicken broth, shredded chicken, carrots, and celery. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. In a bowl, mix the flour, baking powder, and salt for the dumplings. Cut in the shortening until the mixture resembles coarse crumbs. Add milk and stir until just combined.
4. Drop dumpling batter by spoonfuls into the simmering stew. Cover and simmer until the dumplings are cooked through, about 15 minutes. Avoid lifting the lid during this time to ensure proper cooking.
5. Add peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.