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After entertaining expert Clinton Kelly learned how to make chicken and dumplings from Gwyneth Paltrow on "The Chew" about ten years ago, he started experimenting with the dish. This is now his tried-and-true version, which Rach calls "ridiculously good." It's so easy and takes less than an hour to make. To streamline the process even further, use rotisserie chicken and store-bought chicken broth. (Click here for a tour of Clinton's home.)
Pro Tip from Clinton: For a little crispness and crunch, place the raw spinach in the bowl instead of in the pot and serve the chicken and dumplings over it.
For the chicken, in a Dutch oven over medium heat, melt butter. Add onion and a generous pinch of salt and sauté until onion is translucent. Add flour and stir constantly until flour turns a light golden color. Add garlic and thyme and stir another minute.
While whisking, slowly add chicken stock. Stir constantly to avoid lumps. Add carrots, celery, chicken and salt and pepper to taste. Stir to combine and simmer uncovered while you prepare the dumplings.
For the dumplings, in a medium bowl, whisk together flour, baking powder, salt and pepper. Add milk and egg and stir until just mixed, then fold in Parmesan cheese.
Add spinach to the chicken mixture and stir to combine. Using 2 tablespoons, drop ping pong ball-size rounds of dough on top of the chicken. Cover the pot and cook on low heat for 20 minutes.
To serve, top with more Parmesan and fresh chives or chopped parsley, if you like.