Southern Style Chicken and Dumplings

Growing up we moved every year or so, but my grandmother lived in Oklahoma much of that time. Every year we'd go visit her and once in a while we would go to a restaurant called Po' Folks. They had the best Southern-Style Chick'n 'n' Dumplin's, the large soft noodle style dumplings. This is my attempt at mimicking my favorite dish off their menu. I haven't eaten at a Po'Folks in years plus it's my first attempt so it may be WAY off. I'm open to suggestions on changes if anyone lives close enough to frequent one and can guide me on flavors. I don't think the Po'Folks recipe has any chopped veggies in it, but I like them, so I added them. This is inspired a bit by Tamy's Pot Pies.

I wish you could see the dumplings better, they are sooooo good. This turned out so amazing! I'd definitely make this again, even better than the Chicken and Wild Rice soup base. I'd make this as the base for that in the future, and just add rice instead of dumplings.

Southern Style Chicken and Dumplings

INGREDIENTS
1/2 onion
3 stalks celery
2 medium carrots
3 Tbsp butter
3 boneless skinless chicken breasts
6 boneless skinless chicken thighs
1/2 tsp Ground Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt (to taste, add more at end if needed)
1 tsp Pepper (to taste, add more at end if needed)
64 oz chicken stock/broth
1 can evaporated milk
3/8 cup flour

DUMPLING INGREDIENTS
2 cups flour
3 Tbsp shortening
1 tsp salt
cold water (I just grab a 2 cup glass measuring cup and fill it)

DIRECTIONS
Dice onion, carrots, and celery. Add 1 1/2 tsp butter to a large 12" skillet or small stock pot, saute onion, carrots and celery over medium low until onion is browned and carrots just start to soften, stirring occassionally.
While the vegetables are browning, dice the chicken breasts and thighs.
Once veggies are browned, remove to small bowl.
Add remaining butter to skillet, add chicken and mix with onion powder, garlic powder, thyme, salt and pepper and saute until just cooked through, stirring occassionally.
While chicken is browning, combine flour, salt and shortening in food processor. Pulse a few times. Drizzle in water while pulsing, until it forms a soft dough. Form dough into two balls, roll out as thin as possible (work with 1/2 at a time). Cut into 1" x 2" pieces.
In a small bowl add flour and 1 cup broth and mix well.
Once the chicken is browned, add the veggies back in, pour in the remaining broth, the flour mixture and the evaporated milk. Bring to a boil over medium high heat.
Drop in dumplings, and lower heat to medium. Cook uncovered for 10 minutes. Taste broth at this point and add additional salt and/or pepper if needed. Cover and cook for another 10-15 minutes over low, should be thick and bubbly like a cream soup. If needed mix a little more flour and water together and add until desired consistency is reached.