°45 ml (3 tbsp.) butter
°1 onion, diced
°45 ml ) all-purpose flour
°1 can (900ml) chicken broth
°750 ml roast chicken, cut to 1.25 cm (1/2 in.) pieces
°4 medium carrots, peeled and cut diagonally into 0.6 cm (1/4 in.) slices
°3 celery stalks, cut diagonally into 1/4-inch pieces
°125 m heavy whip cream
°10 ml (2 tsp) fresh thyme leaves, chopped
°2.5 ml (1/2 tsp) salt
°2.5 ml (1/2 tsp) pepper
°2 cups (500 ml) Original Bisquick™ mix
°150 ml (2/3 cup) milk
°7.5 ml (1 1/2 tsp) fresh thyme leaves, chopped
°30 ml (2 tbsp.) parsley.
1 Melt the butter in a 4.7 L (5 quart) Dutch oven over medium heat. Cook the onion in the butter for about 6 minutes, or until softened, stirring periodically. Cook, stirring constantly, for 2 minutes after adding the flour. Gradually pour in the broth, stirring constantly until thoroughly combined. Adding the chicken, carrots, celery, whipping cream, 2 teaspoons thyme, and salt and pepper to taste. On medium heat, bring to a boil. Cook for another 12 to 15 minutes over medium heat, or until the vegetables are tender-crisp.
Meanwhile, combine the ingredients for the dumplings in a medium mixing basin. Into the hot chicken mixture, drop heaping spoonfuls of batter. Cook for 10 minutes before serving. Cook for another 10 minutes, or until dumplings are cooked through, covered.