A creamy, comforting one-pot meal with tender chicken, vegetables, and fluffy dumplings. Ideal for cozy dinners and family meals.

1 tablespoon olive oil

2 pounds boneless, skinless chicken breast

Salt and pepper, to taste

5 tablespoons unsalted butter

1 small yellow onion, diced

1 cup carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/3 cup all-purpose flour

4½ to 5 cups low-sodium chicken broth

1½ cups half-and-half

¾ cup frozen peas

1 teaspoon onion powder

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon mustard powder

¼ teaspoon ground sage

1/8 teaspoon black pepper

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon garlic powder

2 teaspoons sugar

¾ cup cold sour cream

¼ cup cold milk

4 tablespoons melted unsalted butter

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1. Season chicken and sear briefly in olive oil. Remove and set aside.

2. Melt butter and cook onion, carrots, and celery until softened. Add garlic, sauces, and spices.

3. Stir in flour and cook until lightly golden.

4. Whisk in broth and half-and-half. Add peas and chopped chicken. Simmer.

5. Mix dumpling ingredients gently until dough forms.

6. Drop dough onto simmering soup, cover, and cook 15 minutes without lifting lid.

7. Check doneness and serve hot.

Avoid overmixing dumpling dough for best texture. For leftovers, reheat gently on the stove.