Southern Chicken and Dumplings

1. Melt the butter in a large Dutch oven over medium heat.

2. Add the onion, carrots, and celery and cook for 5–6 minutes until softened.

3. Stir in the garlic and cook for 30 seconds.

4. Pour in the chicken broth and add the shredded chicken, salt, black pepper, and thyme.

5. Bring the mixture to a gentle boil, then stir in the heavy cream.

6. In a mixing bowl, whisk together the flour, baking powder, and salt.

7. Add the melted butter and milk, stirring until a soft dough forms.

8. Drop spoonfuls of dough onto the simmering chicken mixture.

9. Reduce the heat to low, cover tightly, and cook for 15–18 minutes without lifting the lid.

10. The dumplings should be fluffy and cooked through.

11. Gently stir before serving and enjoy hot.