Hubby, son and friends love this recipe! This is a quick, easy and very delicious comfort-food recipe where everything is cooked in one pot/pan in stages. I don't remember where the original recipe came from, but I have tweaked it somewhat a few times over the years. Try it, you'll like it!
In a 5-6 quart heavy pot or pan with a tight-fitting lid (I prefer a pan with high sides), melt butter over medium heat. Add onion and thyme. Cover and cook, stirring occasionally until onion is soft (about 7 minutes). Add 1/4 cup flour and cook, stirring for 1/2 minute. Slowly add chicken broth and bring to a boil, stirring constantly. Add pepper to taste. Nestle chicken in pot/pan. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes.
MEANWHILE, MAKE DUMPLINGS: In a medium bowl, whisk together 1-1/2 cups flour, dill weed, onion powder, baking powder and salt. With a whisk or fork, gradually stir in 1 cup Milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should drop easily from the tip of a spoon. (Add additional 2-4 tablespoons of Milk if too thick). Set aside
Stir Peas and Carrots into pot/pan (and any other optional ingredients). Drop dumpling batter into simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover and simmer until chicken is tender and dumplings are firm (about 25-30 minutes).
Serve and enjoy! This is a complete meal by itself. I usually just put the pot/pan and a large serving spoon on the table and let everyone take their own portions.