Rustic Chicken and Herbed Cornmeal Dumplings

I love this recipe! This is one of my favorite dishes to make on snowy days, or when I need something to do to clear my head . . . I LOVE the dumplings and the texture and lightness that they have. They aren't goopy like some dumpling recipes that I have tried and it doesn't feel like paste is stuck to your ribs when you eat these.
Rustic Chicken and Herbed Cornmeal Dumplings
Recipe by: Emily

2 lbs Boneless Skinless Chicken thighs and/or Breasts
1/2 tsp Salt
1/8 tsp Freshly Ground Pepper
1 Tbsp Butter
1 large Onion, chopped
2 cups Chicken Broth
1 1/2 tsp finely chopped fresh Thyme or 3 tsp dried Thyme
2 Tbsp Cornstarch
2 tbsp Flour
2 cups Milk
2 Celery stocks, chopped
3 Carrots, chopped or sliced 1/4 inch thick

Dumplings

1/4 cup Flour
1/2 cup Yellow Cornmeal
2 tsp Baking Powder
1/4 tsp Salt
2 Tbsp cold unsalted Butter, cut in bits
2/3 cup Milk
1/2 tsp Freshly minced Parsely
1 tsp freshly chopped Chives, or any other herb you like

1. Season chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat, brown chicken on all sides until cooked through, 8 to 10 minutes. Remove chicken from pot and set aside.
2. Melt butter in the pot, add the onion, carrots and celery; cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Whisk in milk into the cornstarch, then whisk milk mixture into broth. Boil and continue to whisk until thickened, about 5 minutes.
Dumplings: (mix the dumplings while the other ingredients cook)
1-In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter. Use a fork, pastry blender or your fingers to cut the butter into the cornmeal mixture. Add the the milk and herbs and stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. The dumplings will puff up as they cook. Enjoy!