4 Tbsps. butter, divided 2 carrots, sliced 1 onion, diced 1¼ cup all-purpose flour, divided 4 cups low sodium chicken stock 1 cup whole milk divided ¼ tsp. salt 1 tsp. baking powder ¼-½ tsp. dried thyme, to taste 2 cups cooked diced or shredded chicken Extra salt and pepper, to taste Sauté carrots and onion in 2 tablespoons of butter in large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes). Add 1/4 cup flour and stir to coat. Add chicken broth (4 cups) and bring to boil. Turn heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper. Meanwhile, to make dumplings, mix together remaining 1 cup of flour, ¼ teaspoon salt, baking powder and thyme. Stir in remaining butter, melted, until flour mixture is crumbly looking. Add remaining milk and stir until JUST combined. Do NOT over mix, or dumplings may be dense. Add spoonfuls of dumpling mixture to simmering pot. Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to top. No peeking!