the browned chicken to the pot. Bring the mixture to a gentle simmer.Finish Sauce Base: Once simmering, stir in the 1/2 cup heavy cream and 1 1/2 cups thawed frozen peas. Season the sauce to taste with Kosher salt and freshly ground black pepper.Prepare Dumplings (Meanwhile): While the sauce simmers, prepare the dumplings. In a medium bowl, stir together the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add the 3/4 cup buttermilk and 2 eggs to the dry ingredients and stir just until no raw flour remains and a soft dough forms. Do not overmix.Cook Dumplings: Drop spoonfuls (about 1 tablespoon each) of the dumpling dough into the simmering broth, making sure to leave some space between them as they will expand.Simmer & Serve: Cover the pot, reduce the heat to low, and let it simmer gently until the dumplings are puffy and cooked through, and the chicken has finished cooking, about 15 minutes. Uncover and serve hot.Enjoy your comforting Old-Fashioned Chicken and Dumplings!Enjoy!
Old-Fashioned Chicken and Dumplings
