Chicken and Dumplings

We tried this the other night for dinner and loved it.  It has good flavor and is really yummy to come home to on a chilly night.  To ease prep time the night of, I prepared the broth (see step#1) the day before and had it in the fridge ready to go. 

Chicken and Dumplings
adapted from Taste of Home Oct. 2011

6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half

Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)

1.  In a large saucepan, combine the first five ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Strain and set aside.
2.  In a Dutch oven, saute carrots and celery in oil and butter until tender.  Add minced garlic; cook 1 minutes longer.  Stir in flour until blended; gradually add prepared broth.  Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3.  Add peas; return to a boil.  Cook 3-5 minutes or until peas are tender.  Stir in chicken and cream; heat through.
4.  For dumplings, combine the flour, baking powder, and salt in a large bowl.  In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5.  Drop by tablespoonfuls onto simmering chicken mixture.  Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).  Garnish with chives if desired.