Melt the butter in a heavy-bottomed pot over medium heat. Add the onion, carrots, and thyme and cook for 5 to 7 minutes until softened and just beginning to lightly brown.
Add the chicken and cook, stirring often, until all sides are lightly browned. (If using pre-cooked chicken simply add, stir, and move on to the next step).
Add the flour and stir until you can’t see any floury white bits. Add a cup or so of the broth and stir. Add the remaining broth. Lower the heat to medium-low and simmer while you prepare the dumpling batter.
For the Dumplings:
Put the flour, baking powder, and salt in a bowl and stir to thoroughly combine. Add the milk and stir until a loose dough forms.
To Finish:
Add the peas to the chicken stew and stir.
Drop heaping spoonfuls of the dough batter into the stew, spacing them evenly apart. Cover and cook for 15 minutes (don’t lift the lid!).
Uncover and check to see that the dumplings are cooked and slightly firm. Cover and cook for another 5 minutes if necessary.
Serve and enjoy!
Notes
To make kosher dairy, use margarine or other butter substitute.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2013/chicken-and-dumplings/