Ingredients
3 tbsp butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1/2-inch pieces
about 1/2 tsp dried thyme
1 cup all-purpose flour
2 cups broth
8 boneless, skinless chicken thighs, cut into 2-inch pieces
1 tsp dried dill weed or 2 tbsp fresh diced dill
1 3/4 tsp baking powder
1/2 cup plus 2 tbsp milk
1 1/2 - 2 cups frozen peas
salt and pepper to taste
Directions
In a Dutch oven or heavy pot with a tight-fitting lid, heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes.
Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir in 1/2 cup milk to form a moist, soft batter (should be a bit thicker than pancake batter, and be able to draw from a spoon). Add additional 2 tbsp milk if too thick. Set aside.
Cover and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
