One Pot: Chicken and Dumplings

It's no secret that my husband loves his soup. I'm only into it if it's a cream soup, so this one, was perfect for both of us. It's from yahoo, where they describe it as a mix between a stew and a soup. I couldn't have said it better myself! This one was really tasty and pretty easy to make. It's perfect for the cooler weather (yes in Florida it does get cooler, it's been in the high 50's in the mornings/evenings... yea, I know, burrrrr). You can find the original recipe here. As usual, I changed the recipe just a bit to make it work for us. 

Chicken and Dumplings
3 tablespoons butter
1 medium white onion, diced
5 medium carrots, peeled and diced
1/2 teaspoon dried thyme
1 cup all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs or breast, cut into 1-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

1) In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2) Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3) Stir peas into pot. Drop batter in 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, 20 minutes. Serve.