Preparation Steps

• In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes.
• Add the chicken pieces to the pot and cook until lightly browned on all sides. Stir in the flour, salt, and pepper, and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and tender.
• While the chicken is simmering, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In a small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Increase the heat of the chicken mixture to a gentle boil. Drop spoonfuls of the dumpling dough onto the simmering stew. Do not overcrowd the pot.
• Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. Do not lift the lid during this time.
• Serve the chicken dumplings hot.