1My brined recipe for chicken is posted. once your chicken is done cut up in to nice size piece.
2Dumplings: Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. Cut in butter with a fork or your hands until you get coarse crumbs. Stir in the parsely with a fork and slowly add the half and half,stiring with a fork until mixture comes together.
3Flour your cutting board and roll dough out about 1/2 thick cutting into medium size squares.
4Heat a large Dutch oven over medium heat and add the butter. Once melted, add onions, carrots and celery. Saute until soft, about 10 minutes. Add chicken stock to Dutch oven with vegetables and add Dumplings 1 at a time into the simmering soup.
5Add chicken back into pot and cover witwh a lid and cook for 25 minutes. Sstir in the flour and cream mixture into the stew to thicken it up. Bring it back up to a boil until it's thickened then reduce heat back to simmer. add salt and pepper to taste if desired. garnish with parsely.