In a pot or deep-sided skillet over medium heat on the stove, melt the butter.

Add the celery and onion to the pan with the melted butter and saute them until they are softened.

Mix the minced garlic into the pan and saute for 30 seconds longer.

Pour in the heavy whipping cream and chicken broth.

Sprinkle with a teaspoon of Italian seasoning and salt and pepper to taste.

Simmer for 5 minutes.

Combine the ingredients for the dough together in a mixing bowl, and beat on high until well combined.

Form the dough into small dumpling shaped balls, and place into the pot with the sauce mixture.

Reduce heat to simmer on low, and cover for 15 minutes.

Remove the lid, add the chicken to the mixture, and stir carefully to combine.

Saute for a few more minutes until the chicken is heated through, and serve.