Chicken & Dumplings

Thank you, Passionate Homemaking, for the foundation of this recipe! We loved this soupy-style chicken and dumplings recipe. So wholesome and filling... Next time, I think I'll add a little more liquid and some corn.

Ingredients:
2 c. carrots, chopped (about 4)
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
2 c. chicken broth
2-3 c. cubed cooked chicken
1 1/2 tsp garlic salt
1 1/2 tsp thyme
1 tsp basil
1 c. milk
Dumplings:
2 1/4 cups whole wheat flour
1 c. milk
5 Tbsp butter, melted
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Directions:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 13×9 baking dish. I top it off with a dash of each of the spices again (sage, thyme & garlic powder). Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.

Dumplings:
Whisk together the flour, baking powder, parsley, salt, and pepper. Stir in the milk and melted butter until combined.