One Pot Chicken and Dumplings 4 Steps
In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots and celery. Cover and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes.
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. As the soup begins to thicken, nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes until chicken is cooked through.
To make dumplings, in a medium bowl, whisk together remaining 3/4 cup flour, parsley, baking powder and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and thick, soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
Stir peas into pot. Drop batter in simmering liquid in about 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will expand as they cook). Cover, and reduce heat to low to simmer until dumplings have swelled and are firm, about 10-15 minutes.