Creamy Chicken Stew with Dumplings

• Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it is transparent, about 3 minutes. Add the carrots, celery, and garlic and cook for 2 minutes more.
  2 tablespoons butter, 1 medium onion, 2 medium carrots, 2 stalks celery, 2 cloves garlic
• Add the potatoes, poultry seasoning, salt, and pepper and stir the pot. Add the chicken stock and chicken breasts and bring the pot to a boil. Lower the heat, cover the pot, and cook until the chicken breasts are tender, about 18-20 minutes.
  2 medium potatoes, 1 teaspoon EACH: poultry seasoning, sea salt, black pepper, 6 cups chicken stock, 2 large chicken breasts
• When the chicken is tender, remove it from the pot and put the cream cheese into the pot. Shred the chicken using 2 forks then add it back into the pot and stir until the cream cheese is melted.
  4 ounces cream cheese
• Mix the flour and white wine in a small bowl then pour it into the pot. Bring the pot to a boil to thicken the stew then turn the heat to medium-low.
  ¼ cup all-purpose flour, ¼ cup dry white wine

Buttermilk Dumplings

• In a small bowl, mix the flour, baking powder, and salt.
  1 cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon sea salt
• Melt the butter in a medium-sized bowl then add the buttermilk. Stir in the flour mixture just until the dough forms. Do not overmix!
  ¼ cup butter, ¾ cup buttermilk
• Drop heaping spoonfuls of the dough on top of the stew. Cover the pot and simmer gently until the dumplings are cooked, about 20 minutes.