Try this quick while the weather is still cool...

I have recently found a few food blogs that I have enjoyed following. Andy and I aren't picky eaters and like trying new things. Here is what we made tonight for dinner and we will certainly be making it again. I found the recipe at The Dish on Delish.

chicken and dumpling

3 Tablespoons butter

1 medium onion, large dice

5 medium carrots, large dice

1/2 teaspoon dried thyme

1 cup (spooned and leveled) all-purpose flour

1 can (14.5 ounces) reduced-sodium chicken broth - we used an additional cup

Coarse salt and freshly ground pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

3/4 teaspoon dried dill weed

1 3/4 teaspoons baking powder

1/2 cup plus 2 Tablespoons milk

1 package (10 ounces) frozen peas

In a Dutch oven (or a heavy 5-6 quart pot), heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 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. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and 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 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Enjoy!