Instructions: In a large, deep-sided pan, melt the butter over low heat. Add the onion, carrots and celery, and saute without browning for about 10 minutes or until the onion is translucent.

Add the chicken, thyme and herbes de Provence, and saute another 10 minutes or until the chicken is about almost done. Do not brown the chicken. Add the potatoes and chicken broth, and simmer 10 to 15 minutes or until the potatoes are tender.

In a medium bowl, whisk the flour into the cream until smooth. Add the cream mixture to the simmering stew and stir until incorporated. Bring to a simmer and cook for about 10 minutes or until the mixture is thickened and all of the vegetables are tender. (If the sauce becomes too thick, thin with a little milk.)

While the stew is simmering, combine the baking mix with the water in a medium bowl. Stir just until a stiff batter forms. Line the layers of a bamboo steamer (see note) with parchment paper. Drop the dumpling dough onto the parchment with a 1/4 cup scoop, leaving about 1 inch between each dumpling.

Stack the layers and cover. Steam over boiling water 10 to 12 minutes, or until the dumplings are done in the center.

When the stew is thickened, add the peas and season to taste with salt and pepper. Simmer briefly until the peas are hot.

Place 2 dumplings in a shallow bowl and ladle stew over the top. Garnish with parsley and serve hot.

Note: If a bamboo steamer is unavailable, set water to boil in a deep pot with a lid. While water is boiling, line with parchment paper a flat steamer rack, cake rack or wire mesh splatter shield thats large enough to rest atop the pot. Steam dumplings by placing them on the parchment paper and covering them with the pots lid. and Jonathan Huetter, sous chef, The Vintage Room and Restaurant, The Reserve Vineyards and Golf Club

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.