Chicken and Dumplings - #InTheKitchenWithKat

This is the kind of food Mom used to make when the sniffles set in, and it is still a comfort food classic all these years later. This chicken and dumplings recipe has many of the same magical powers and core flavors of chicken noodle soup—like root vegetables, savory broth, and shredded chicken—but it is made more substantial by the addition of a roux to thicken the soup base and, you guessed it, fluffy dumplings instead of limp noodles.
INGREDIENTS
2 Tbsp butter
4 medium carrots, diced
1 medium onion, diced
3 Tbsp plus 2⁄3 cup flour
1⁄2 tsp dried thyme
4 cups low-sodium chicken stock
1 lb boneless, skinless chicken thighs
Salt and black pepper to taste
1 1⁄2 tsp baking powder
1 tsp chopped fresh rosemary
1⁄2 cup 2% milk
1⁄2 cup frozen peas
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