Chicken and Dumplings

​10 tablespoons cold butter, divided
½ small onion, finely chopped
3-4 stalks celery, sliced
3-4 large carrots, peeled and sliced
2 ½ cups flour, divided
5 cans (14 ounces) chicken broth
4 cups diced cooked chicken
salt and pepper
2 teaspoons baking powder
1 tablespoon parsley
1 cup milk
 
1. In a large Dutch oven, melt 6 tablespoons butter over medium. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add ½ cup flour and cook, stirring, 1 minute. Gradually whisk in broth, stirring constantly, then raise heat to medium-high and bring to a boil.  Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
 
2. For dumplings, whisk together 2 cups flour, baking powder, generous dash salt, and parsley. Cut in 4 tablespoons butter. Stir in milk. Drop heaping spoonfuls of batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 15 minutes.
 
Revised November 2017; revised January 2019