Chicken Pot Pie with Jalapeño Dumplings Revisited

I first posted my chicken pot pie recipe in June 2010, but had few photos back then to wet your appetites. Not knowing what to make for supper the other night, but having  plenty of left over BBQ chicken (talk about the fast and easy way out) sitting in the fridge, solved my weeknight dilemma.  I decided on my quick chicken pot pie recipe to warm "the cockles of our hearts" in this cold weather. No crust please; who has the time especially when in few minutes I can pulse all the ingredients for dumplings (basically just a wetter tea biscuit dough version) in my Cuisinart?  Add some jalapeño peppers and wow you're in carb heaven! I've included the original recipe but let the ingredients sitting in your fridge be your guide.

Suggestion: If making the dumplings in a food processor use cold pieces of butter. When the dry ingredients resemble coarse cornmeal transfer to a mixing bowl and add the milk. Mix only until blended. For best results do not over beat. The dough will be thick and sticky. Once you have placed large spoonfuls on the chicken mixture, dot with butter before baking.

Chicken Filling
3 cups deboned skinless cooked chicken cut into large pieces
3 tablespoons butter
1 coarsely chopped white sweet onion
1 garlic clove finely chopped
1 cup sliced white button mushrooms
2 carrots sliced into 1/2 inch pieces
2 celery stalks sliced into 1/2 inch pieces
1/2 cup frozen peas
1/2 cup frozen corn nibblets
2 Yukon gold potatoes
1/2 cup white vermouth
2 cups chicken broth
1 tablespoon finely chopped fresh thyme
1 bay leaf
1/4 cup soft butter
2-3 tablespoons flour
salt and pepper to taste.

Boil the potatoes in water; when partially cooked add the carrots and continue until slightly crunchy. Strain the vegetables and set aside.
In a large saucepan on medium heat melt the butter.  Add the onions, garlic and thyme; cook until transparent for about 2 to 3 minutes. Add the mushrooms and continue cooking for an additional 3 minutes and add the celery.  Cook until transparent, about 2-3 minutes.  Add the vermouth and allow the flavor to infuse for about 1-2 minutes.  Add the bay leaf, peas, corn, carrots, potatoes and chicken pieces.  Pour in the chicken broth and simmer.  In a small bowl combine the butter and flour to make a paste and stir into the chicken mixture to dissolve.  Continue to simmer to allow the flour mixture to cook through. Meanwhile prepare the dumpling dough. Pour the chicken mixture into a casserole, individual ramekins or onion soup bowls and drop a large spoonful of the dumpling batter on top. Bake in a 375º F oven for about 15 to 20 minutes. The dumplings are done when slightly golden or a toothpick inserted in the dough comes out clean.
Jalapeño Dumplings
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup soft butter
1/2 or 1 whole jalapeño pepper seeded and finely chopped
(depending on the desired amount of heat use less or more) 
2 teaspoons finely chopped fresh thyme
1/2 cup milk

In a mixing bowl add the flour, baking powder, salt and butter; work with your hands until the consistency of coarse meal. Stir in the thyme and jalapeño peppers into the flour mixture.  Make a well in the dry ingredients and add the milk.  With a wooden spoon mix to combine; do not over-work the dough.