Preheat your oven to 350 degrees.

In a large saucepan or low heat, melt the butter.

When the butter is melted add the onion, garlic, flour, salt, and pepper.

Stir this together until it is smooth and bubbly.

Remove from the heat and add the chicken broth and milk.

Cook and stir this on medium heat until the mixture begins to thicken and boil. Boil the sauce for 1 minute.

Remove from the heat and add the vegetables, potatoes, and chicken. Transfer to a greased 9”x 9” baking dish and place in the oven for 30-45 minutes.

While the filling is baking you can make the dumplings.

In a medium bowl add the flour, baking powder, and salt. Stir with a fork until combined then cut in the shortening or cold butter into the flour mixture like you would pie crust.

Next, in a small bowl combine the milk and sourdough starter mixing them until the starter is well incorporated with the milk.

Add the wet ingredients to the dry ingredients and stir until combined but don’t overmix.

After the chicken pot pie filling has been in the preheated oven for 30-45 minutes and is nice and bubbly it is now time to add the dumplings to the top.

Take the baking dish/cast iron skillet from the oven and with two teaspoons drop small amounts of the dumpling mixture on the top of the filling to cover.

Once you have added all the dumpling mixture to the top place back in the oven and bake for another 30-45 minutes until the dumplings are puffed up and a nice golden brown color.

Serve with cranberries and a dinner roll if desired. Enjoy!