Chicken and Parsley Dumpling Potpie - unsalted butter

Method

• Make the filling: In a medium saucepan, melt the butter over low heat.
• As soon as the butter melts, add the flour and increase the heat to medium.
• Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 4 minutes.
• Using a whisk and whisking constantly, slowly pour in the chicken broth.
• Keep whisking until the sauce is smooth.
• Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes.
• The sauce will thicken slightly to the consistency of a thick syrup.
• Add the thyme and chicken pieces.
• Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste.
• Make the dumpling batter while the chicken cooks in the sauce.
• Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together.
• Using your fingertips, a fork, or a pastry blender, cut the butter pieces until they are the size of peas.
• You will still see loose flour.
• In a small bowl and using a fork, stir the milk and egg together.
• Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.
• Drop rounded tablespoons of batter onto the gently bubbling filling.
• You will have 8 or 9 dumplings.
• Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes.
• Use a knife to cut into one of the dumplings to make sure that they are firm throughout.
• The sauce will thicken considerably while the dumplings cook.
• Remove the saucepan from the heat and spoon servings of dumpling and filling onto serving plates.
• Variation: Three tablespoons of finely chopped fresh chives can be substituted for the parsley in the dumplings.