When you are going to simmer a soup or stew like this, you need a good, heavy-bottom pot. I like an enameled cast iron Dutch oven. They distribute the heat evenly so nothing gets burned.
In a large dutch oven or heavy bottom stock pot, heat the oil over medium-high heat.
Add cubed chicken breast and cook until browned on both sides. Remove chicken from the pot and set aside.
To the same pot over medium-high heat, add onions and carrots. Cook until just tender. Add more oil if needed.
Add in garlic and stir for another minute, until fragrant. Do not burn the garlic
Reduce the heat to medium-low and add butter and Gluten Free flour. Stir constantly to prevent lumps from forming. Cook for 3 minutes.
Then add the cooked chicken back to the pot. Stir until well combined. To the pot, add broth, heavy cream, thyme, and bay leaves.
Bring soup to a boil. Reduce heat to a simmer and stir in the frozen peas, cover, and cook for 15 minutes.
In a large bowl, combine the Gluten Free pancake mix and milk. Stir until mixture is combined.
Using a large spoon, drop a 1 to 1 1/2 inch ball of dumpling batter into the simmering soup. Repeat until you have used up your batter.
Cover and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
Ladle into bowls, giving 1-2 dumplings per serving.
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