Chicken and Dumplings by Rachel Cooks

– 1 tablespoon olive oil
– 1 1/2 cups diced carrots (2-3 carrots)
– 1 cup diced celery (about 3 stalks)
– 1/2 cup diced onion (about 1 small yellow onion)
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/2 cup dry white wine
– 3 cups no salt added chicken broth
– 1 1/2-2 pounds boneless skinless chicken breasts
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1/4 teaspoon rosemary
– 1 cup frozen peas
– 1/4 cupminced fresh parsley
– 1/2 cup heavy cream
– 3 tablespoons cornstarch
– 3/4 cup + 2 tablespoons all-purpose flour
– 1 1/2 teaspoon s baking powder
– 2 teaspoon s chopped chives
– 1 teaspoon kosher salt
– 1/2 cup whole milk, at room temperature
– 1 1/2 tablespoons unsalted butter, melted

Prep Time: 20 min
Cook Time: 20 min
Total Time: 55 min