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1
Make the filling: In a medium saucepan, melt the butter over low heat.
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2
As soon as the butter melts, add the flour and increase the heat to medium.
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3
Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 4 minutes.
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4
Using a whisk and whisking constantly, slowly pour in the chicken broth.
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5
Keep whisking until the sauce is smooth.
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6
Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes.
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7
The sauce will thicken slightly to the consistency of a thick syrup.
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8
Add the thyme and chicken pieces.
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9
Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste.
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10
Make the dumpling batter while the chicken cooks in the sauce.
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11
Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together.
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12
Using your fingertips, a fork, or a pastry blender, cut the butter pieces until they are the size of peas.
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13
You will still see loose flour.
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14
In a small bowl and using a fork, stir the milk and egg together.
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15
Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.
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16
Drop rounded tablespoons of batter onto the gently bubbling filling.
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17
You will have 8 or 9 dumplings.
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18
Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes.
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19
Use a knife to cut into one of the dumplings to make sure that they are firm throughout.
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20
The sauce will thicken considerably while the dumplings cook.
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21
Remove the saucepan from the heat and spoon servings of dumpling and filling onto serving plates.
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22
Variation: Three tablespoons of finely chopped fresh chives can be substituted for the parsley in the dumplings.
