Chicken and Dumplings

Ingredients:
- 2 Tbsp oil
- 2 lbs chicken breasts cut into bite sized pieces
- 1 large onion, diced
- 4 carrots, sliced
- 3 garlic cloves, minced
- 5 Tbsp unsalted butter
- 6 Tbsp flour
- 6 cups chicken broth
- 1/2 c cream
- Salt
- Thyme
- 2 bay leaves
- 1 1/2 c frozen peas

For dumplings:
- 2 c flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/3 c cream

1. In a dutch oven, cook chicken until brown on both sides.  Once browned, remove chicken.
2. Add carrots and onions and cook until tender.  Add garlic and cook for another minute.
3. Reduce heat and add butter and flour, stirring for 3 minutes to avoid lumps.
4. Add chicken back in and stir to coat in roux mixture.  Add chicken broth, cream, thyme, and bay leaves and bring to a simmer.  Add frozen peas and cover.
5. In separate bowl, combine all dumping ingredients.  Stir until dough comes together as a single mass.
6. Use a large spoon to form dough into small round 1 inch balls.  It will yield about 16 dumplings.
7. Place dumplings into simmering soup and cover.  Let soup simmer about 15 minutes or until dumplings are cooked.  They will pass the toothpick test when they are cooked.