• To make the dumplings, mix the flour, baking powder, and salt in a bowl. Gently heat the butter and half-and-half in a small saucepan until the butter melts, taking care not to let the liquid start bubbling too quickly. Remove from the heat and add to the dry ingredients. Mix with a fork until a soft dough comes together. Tear into 8 pieces, then cover with a kitchen cloth and set aside.
• Heat the oil in a Dutch oven over medium heat. Once hot, add the onions and salt and cook, stirring often, until the onions just begin to take on some color, about 3 minutes. Add the garlic and butter. Once the butter has melted, add the flour and cook, stirring frequently, until golden, 3-4 minutes.
• Pour in the stock, half and half, thyme, and bay leaf, whisking so that the flour mixture is evenly incorporated. Bring to a brisk simmer, then add the chicken, carrots, and celery.

Stovetop Directions:

• Reduce the heat, place the dumplings on top, and cover. Cook at a low simmer until the dumplings are cooked through, 15-20 minutes.

Campfire Directions:

• After adding the chicken, carrots, celery, and dumplings, cover the Dutch oven and set it over a bed of coals to maintain a simmer. Add 6-8 coals on the lid, which will help give the biscuits a nice golden color. Cook at a low simmer until the dumplings are cooked through, 15-20 minutes.