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1
For the filling: Whisk together the chicken broth and flour in a microwave-safe 8-by-8-by-2-inch baking dish for an 1,100-watt oven or a 4-quart microwave-safe bowl for a 700-watt oven, until there are no lumps.
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2
Stir in the onions, celery, butter, thyme sprig, 3/4 teaspoon salt and a few grinds of pepper.
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3
Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam.
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4
Microwave on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven.
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5
Remove the dish from the microwave, and remove the plastic wrap (be careful to avoid the hot steam).
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6
Carefully whisk the broth mixture until there are no clumps of flour at the bottom.
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7
Put the dish back in the microwave, uncovered, and cook on high (at 100 percent power) until the broth is bubbly and thick, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven.
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8
For the dough: Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder and salt.
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9
Add the milk and oil in the center, and stir everything together with a fork until the dough just comes together (it will be sticky and wet).
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10
To assemble: Remove the dish from the microwave.
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11
Remove and discard the thyme sprig, and whisk the broth mixture again.
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12
Stir in the shredded chicken and frozen peas and carrots.
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13
Arrange rounded teaspoons of the dough (about 16 dumplings) about 1/2 inch apart along the perimeter of the dish or bowl.
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14
Grind a little pepper over each dumpling.
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15
Cover the dish tightly with a new piece of plastic wrap; cut a small slit in the center.
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16
Microwave on high (at 100 percent power) until the dumplings are puffed and a toothpick inserted in the center comes out clean, 6 minutes in an 1,100- or a 700-watt oven.
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17
If they are not cooked through, microwave them again in 30-second increments, testing with a toothpick after each.
