for chicken and broth:

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• Add chicken, water, garlic, celery, carrots, onion, salt, peppercorns, rosemary and thyme to French Oven. Place over medium-high heat and bring to a rolling boil. Lower heat to medium-low and cook for 1 hour or until chicken is cooked through.
• Remove chicken from broth and set aside to cool. Strain broth through a cheesecloth and discard vegetables. Return broth to the French Oven, reserving 1 cup for dumplings.
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• When chicken has cooled, remove skins and bones. Cut chicken into bite-sized pieces, cover and set aside.
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• Bring broth back to a rolling boil.
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• While broth is heating, prepare dumplings.
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• Add flour, baking powder and salt to a large bowl and mix to combine. Add egg and 1 cup cooled broth. Stir together until combined. Dough should be stiff.
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• Pour dough onto a floured surface, kneading into a circle. Roll dough into a thin layer (about 1/8″ thickness). Cut into bite sized pieces.
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• Drop dough into boiling broth, a few at a time, stirring to make sure they are covered in broth. Cook about 20 minutes or until dumplings are cooked through. Lower heat to low, add chicken and stir in milk, cream and fresh ground pepper. Cook for 20 minutes, stirring occasionally. Turn off the heat and cover. Allow to rest 30 minutes.