Ingredients:

5 T. Butter

1 cup finely chopped onions

2 garlic cloves, minced or pressed through garlic press

1 t. dried thyme

3 T. Flour

1 c. chicken broth

1 c. milk

1/2 t. salt

2 c. diced, cooked chicken (OR 12 oz. can chunk chicken)

For dumplings:

1 c. flour

1 1/2 t. baking powder

1/4 t. salt

2 T. melted butter

1/2 c. milk

Directions:

FOR SAUCE:

Melt butter in 5 qt pot. Add onions, garlic, and thyme and saute over medium heat until tender, about 5 minutes.

Add flour and cook for 2 minutes, stirring constantly.

Add chicken broth and milk, whisking to combine. Cook until smooth, stirring constantly until thickened and sauce comes to boil.

Stir in cooked chicken. If sauce is too thick, add milk or broth until consistency of thick cream. Remove pot from heat.

FOR DUMPLINGS:

Mix together dry ingredients in medium bowl. Combine wet ingredients and add to dry mixture. Stir until just combined.

Bring sauce back to boil over high heat.

Quickly drop heaping tablespoons of dumpling mixture into sauce. Cover tightly, reduce heat to medium-low and cook for 12 minutes.

After 12 minutes, remove lid and cut open one dumpling. It should be fluffy and cooked through.

If not done, cover and cook for a few more minutes.