Chicken and White Cheddar Rosemary Dumplings

Cook your chicken

SKIP IF USING LEFTOVER CHICKEN.

Season chicken thighs with 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp paprika and a generous amount of salt and pepper. Heat 2 tbsp oil in a large pot over medium high heat. Once hot, add chicken, cover with lid and cook through, flipping halfway (about 10 minutes total).

Remove chicken from pot and set aside. Dice into bite size pieces one cool enough.

Start your base

Preheat oven to 350.

To the same pot, add 2 tbsp butter. Once melted, add diced onions, carrots, celery and leeks. Season with a good amount of salt and pepper. Cook down for 5 minutes. Add your minced garlic and thyme and cook for 1 minute. Add 1 tbsp white wine vinegar and cook for another minute. Add 1/3 cup flour, mix and cook for 1 more minute. Add 1 1/2 cups broth and 1 1/2 cups milk. Bring to a simmer, then add peas and diced chicken.

Let simmer while your prepare your dumplings.

Make your dumplings

DO NOT assemble your dumplings until oven is ready to go, you want the ingredients to stay as cold as possible until the go into the oven.

Add 1 tbsp white vinegar to 1 cup milk and set aside. This will curdle a bit and is meant to - it is DIY buttermilk! To a large bowl, add 2 cups flour, 1 tbsp baking powder and 1 tbsp sugar. Add diced butter and pinch butter into flower until you have pinched all pieces (don't overdo it, you want the butter to stay cold). Add milk mixture, 1 tbsp chopped rosemary and 1 cup grated cheddar. Mix until just incorporated.

Assemble and bake

Pour chicken base into a large casserole dish (9 x 11 or 2 smaller ones). Dollop 1/4 cup scoops of dumpling mixture on top, leaving 1 inch between pieces. Top with more cheese. Bake for 20-30 minutes until cheese on top is golden brown (broil for 1 minute if it's not golden at 30 minutes).

Remove and let stand for 10 minutes before serving.