Chicken and Dumplings With Vegetables | Oregonian Recipes

Ingredients

• 1/4 cup unsalted butter (1/2 stick)
• 3/4 cup all-purpose flour
• 5 cups chicken broth
• Salt and freshly ground black pepper
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 2 cups peeled and cubed (1/2 inch) butternut or other winter squash
• 2 cups diced, boneless, skinless chicken thighs or breasts, or cooked diced or shredded chicken
• 1 cup peas, or small broccoli or cauliflower florets
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon chopped fresh parsley or dill (optional)
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup milk