Momma's Best Chicken and Dumplings

Melt butter in a stock pot over medium-high heat.

Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes.

Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.

Pour enough water over the chicken to cover by 3 inches; bring to a boil.

Stir, scraping the browned bits off of the bottom of the pot.

Reduce heat; simmer until chicken is tender, about 1 hour.

Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.

Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes.

Mix in 2 tablespoons flour.

Stir back into the pot.

Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits.

Mix in chilled chicken broth until dough is combined.

Turn dough out onto a floured work surface.

Knead 5 to 6 times; pat down to 1-inch thickness.

Sprinkle lightly with flour; roll out to about 1/8-inch thickness.

Cut dough into squares with a sharp knife.

Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition.

Partially cover pot; simmer until dumplings are firm, about 12 minutes.

Separate any dumplings that stick together.

Remove from heat; keep covered.

Bone chicken; cut into bite-sized pieces and return to the pot.

Chop carrot; return to the pot.

Cool chicken and dumplings, about 30 minutes, before serving.