Herbed Chicken and Dumplings

Sauce is courtesy of Emeril Lagasse.  This is a wonderful comfort food and one of Jason's favorites :)

1 rotisserie chicken (cut chicken into small pieces)

• 7 tablespoons butter
• 10 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 2 teaspoons Essence, recipe follows
• 1 teaspoon fresh thyme leaves
• 3 ribs celery, cut into 1/2-inch pieces on the diagonal
• 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
• 1 large onion, cut into 1-inch pieces
• 1/4 cup heavy cream or milk
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves
• 4 cups chicken broth

Dumplings (I cheated, shhhh!)  Follow dumpling directions on box.

Bisquick!  It's super easy and is just as great, add a little herbs to the bisquick before adding liquid to be extra savory) 

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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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In a large pot melt the butter over medium heat. Whisk in the flour and cook, stirring, until golden-brown, 3 to 4 minutes. When golden brown, whisk in the wine, reserved chicken broth, Essence, and thyme. Cook until sauce has thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream or milk, and peas. Season with salt and freshly ground black pepper, to taste. Place the dumplings on top of the chicken mixture. Cover and simmer until the dumplings are cooked through, about 15 minutes. Serve in large soup bowls, garnished with the parsley.