Chicken & Dumplings

This was made as a request from my sister.  She has been craving the Banquet Crock Pot version of this and couldn't find it anywhere (don't get me started, haha).  So she came to me & asked if I could come up with one.  This is one of things I love most, the challenge to recreate something she loves & something I had never made before, I was in heaven!!!  After some research, it hit me I have a similar recipe that I created from scratch that everyone has come to love, the Cheeseburger Soup...why not keep the fundamentals & alter the ingredients a bit & come up with a whole new soup & this is what was born.  Hope you enjoy as much as we have.  

Ingredients:
2 to 3 teaspoons olive oil
1 large onion, chopped
2 Celery stalks diced
1 cup shredded carrots (I used matchstick & gave them a rough chop)
2 cups of shredded Chicken thighs or approx 4 thighs (cooked) 
1 quart/32oz chicken stock unsalted
1/2 Teaspoon garlic powder
1/2 teaspoon onion powder

4 tablespoons Chicken fat (reserved from Chicken Thighs)
1/3 cup flour
2 cups Evaporated Milk
1 Tablespoon Herb de Provence 
1 teaspoon dry mustard (2 tablespoons Dijon - I think this is what causes the seperation so I will take it out next time & just use the dry)
salt and pepper, to taste

Dumplings 
1/2 package Pillsbury Recipe Creations & cut them into squares 

Love:
1. In a dutch oven over med-high heat, add EVOO, onion, celery & carrots. Cook til tender. 

2. Add the chicken broth, shredded chicken, garlic & onion powder. 

3. In a saucepan over medium heat add chicken fat, stir in flour until smooth. Slowly stir in the milk & add dry mustard. Continue stirring until Roux thickens and begins to bubble slightly. 

4. Add roux into the soup & whisk until blended. Add salt and pepper to taste. 

5. Unroll the dough & use a pizza cutter to cut into small squares. Add them directly to the pot & simmer for 20 to 30 mins. They will puff up. ENJOY!!

NOTE: Try to use chicken thighs instead of breasts because you need the fat from them to make the roux. And the thighs are more tender & will maintain their juicy tenderness in the soup, where the breasts will be drier.