Chicken Stew with Buttermilk Dumplings | Recipes | Kate's Butter

Ingredients

• 1/4 cup Kate’s Unsalted Butter
• 1 cup chopped celery, roughly 3 stocks
• 1 cup diced onion
• 1 garlic clove, minced
• 1 tbsp fresh thyme or 1 tsp dried
• 1/4 cup all-purpose flour
• 8 cups chicken broth (homemade or store-bought)
• 2 tsp poultry seasoning
• 2 cups diced carrots
• 2 cups diced russet potato, see notes
• 2 cups cooked chicken (leftover rotisserie works great)
• 1 cup frozen peas
• salt and pepper to taste
• 2 cups all-purpose flour
• 4 tsp baking powder
• 2 tsp sugar
• 1 tsp salt
• 2 large eggs, room temperature, see notes*
• 1/2 cup Kate’s Buttermilk
• 1/4 cup Kate’s Unsalted Butter, melted