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Heat a large Dutch over over medium-high heat, add butter and olive oil and cook until butter is melted
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Add carrots and cook for 3-4 minutes
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Add onions and celery and cook another 3-4 minutes
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Add sage, rosemary, salt, pepper, garlic, and 1 Tbs of the thyme and cook another 1-2 minutes
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Toss the flour all over the vegetables and stir to coat, stirring another minute or so
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Add chicken stock, bring to a boil and reduce to a simmer
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Add the other 1 Tbs thyme
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While stock is heating make the dumplings
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Combine flour, baking powder, salt and tyme, add milk and stir to combine
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When stock is at a nice simmer, add dumpling batter to the stock using a kitchen tablespoon -- space them far enough apart to allow them to expand, cover and cook for about 20 minutes
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5-6 minutes before dumplings are finished, add the peas and the chicken to the pot, cover to let them heat and the dumplings to finish.
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Serve immediately or save for the next day