In a large pot or dutch oven, add in your butter, onion, celery and carrots. Add in your herbs: tarragon, thyme and salt. Cook over medium heat until they soften, about 5 minutes.
Sprinkle in your flour and stir to coat the onion, celery and carrots. Cook for about 1 minute.
Add in 6 cups of chicken stock. Stir to combine, until the flour lumps are smooth. Add in your chicken, corn, pepper and cream. Over medium low heat, cook for about 10 minutes while you make the drop dumpling batter.
Buttermilk Herb Drop Dumplings
In a bowl, add your flour, baking powder, salt, buttermilk, egg, melted butter and herbs.
With a fork whisk together until combined and the herbs look evenly distributed. It will be a thick and lumpy batter.
Turn the heat of the creamy chicken strew back up to medium. Drop your dumplings in, try not to overcrowd the pot because the dumplings will expand. Cook them for about 3-5 minutes until they are cooked through. If you still have more dumpling batter, with a slotted spoon, carefully remove the cooked dumplings and repeat until all dumplings are made. See Blog Notes.
Serve with extra chives for garnish.
Chicken and Buttermilk-Herb Drop Dumplings https://nicolestastingspoon.com/2021/02/22/chicken-and-drop-dumplings/