by theUngourmet ~inspired by Po' Man's Meals
3 tbsp butter
1 clove garlic, minced
3 large carrots, diced
1 large potato, diced
1 bay leaf
1 tsp dried parsley
1/3 cup flour
1 qt chicken stock
3 cups roughly chopped rotisserie chicken
1 1/2 cups frozen peas, thawed
1 tsp dried dill
1/2 package buttermilk ranch dressing mix (about 1 tbsp and organic if possible)
3/4 cup flour
1 3/4 tsp baking powder
1/2 tsp salt
cracked pepper
1/2 cup milk
In a large stock pot over medium heat, add butter, garlic, carrots, potato, bay leaf and parsley. Cook for about 5 minutes, stirring frequently. Season with salt and pepper. Add the 1/3 cup flour, stir until vegetables are evenly coated. Cook about 2 minutes, stirring. Add the stock and bring to a boil. Add the chicken, reduce heat to medium low and simmer for 15 minutes stirring occasionally.
In a small bowl, combine the dill (or other dried herb), dressing mix, 3/4 cup flour, baking powder, salt and milk. Stir until combined. Drop tablespoons of dumpling batter into the pot, spacing evenly. Cover pot tightly and reduce heat to low, steam dumplings for 20 minutes. Add the peas and cook about 3 minutes until heated.
