45 ml (3 tbsp.) butter
1 medium onion, diced
45 ml (3 tbsp.) all-purpose flour
1 can (900 ml) chicken stock
750 ml (3 cups) roasted chicken, cut into 1.25 cm (1/2 inch) pieces
4 medium carrots, peeled and cut diagonally into 0.6 cm (1/4 in) slices
3 stalks celery, cut on the diagonal into 0.6 cm (1/4-inch) pieces
125 ml (1/2 cup) heavy whipping cream
2 tsp , fresh thyme leaves, chopped
2.5 mL (1/2 tsp) salt
2.5 mL (1/2 tsp) pepper
500 mL (2 cups) Original BisquickTM mix
150 mL (2/3 cup) milk
7.5 mL (1 1/2 tsp) chopped fresh thyme leaves
30 mL (2 tbsp.) chopped fresh parsley
In a 4.7 L (5 quart) Dutch oven, melt butter over medium heat.
Cook onion in butter about 6 minutes, stirring occasionally or until softened.
Add flour and cook, 2 minutes with stirring
Gradually add broth, stirring until well blended. Add chicken, carrots, celery, whipping cream, 2 teaspoons thyme, salt and pepper.
Bring to a boil over medium-high heat. Continue cooking over medium heat; simmer for 12 to 15 minutes or until vegetables are slightly crisp.
Meanwhile, in medium bowl, combine ingredients for dumplings. Drop heaping spoonfuls of batter into hot chicken mixture. Bake for 10 minutes.
Cover it cook 10 minutes longer or until dumplings are cooked through.