Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel and cut carrot into 1/4”-1/2" dice. Peel and mince shallot. In a medium mixing bowl, combine buttermilk, shredded cheddar, liquid egg, all but 2 Tbsp. of flour, and ½ tsp salt (this is the dumpling batter). Thoroughly mix together. Rinse chicken breasts and pat dry.

Season chicken on both sides with seasoning blend and a pinch of salt. Use a 1/3 of the seasoning for mild, 2/3 for medium, and more for hot, hot! Heat 1 tsp. olive oil in a medium pot over medium heat. Place chicken in pot and sear 2 minutes per side. Transfer chicken to prepared baking sheet to finish cooking. Do not wipe out pot. We want to save any of the tasty bits that have been left behind to add more flavor to the sauce. Return pot to heat.

Place chicken in oven and cook for about 7-9 minutes, or until chicken has reached an internal temperature of 165 degrees. Set chicken aside to rest and slice into strips.

In same pot used to sear chicken, add butter and melt over medium-high heat. Once butter is melted, add shallots and carrots. Cook for two minutes, then stir in 2 Tbsp. reserved flour. Cook for an additional 3 minutes, add 2 cups water, and chicken base. Bring to boil and add peas.

Once sauce is boiling, use a spoon to drop in dumpling batter. Fill one spoon with batter and use the 2nd spoon to scoop the batter out of the 1st spoon and into broth. Try to work fast while adding batter to broth. Once all batter is used, reduce to a simmer, cover, and cook for 7 minutes. Remove from heat and allow to sit for at least 3 minutes. Letting the sauce and dumplings rest allows the dumplings to set and firm up.

Divide sauce and dumplings between 2 bowls or shallow dishes. Place sliced chicken breast on top, and enjoy!