When I made this recipe, guests didn’t expect it would turn out so well

– 1/4 cup of butter, melted
– 2/3 cup of milk
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
3. Add the chicken broth, shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms.

5. Drop the dough by the tablespoonful into the simmering chicken mixture. Cover and cook for 15 minutes.
6. Serve the chicken and dumplings hot with a side of steamed vegetables or a fresh salad. Enjoy!