Chicken Stew with Oat Dumplings
In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.
Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl. Add remaining butter in small pieces and mix lightly with fingertips. Add milk and stir just until a slightly wet batter forms.
Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.