In a large stockpot, melt the butter over medium heat. Add the carrots, celery, potatoes, and onion. Cook until the onion is softened.

Stir in the garlic and cook for 30 seconds to 1 minute.

Add the flour and stir well, cooking for 1 minute to remove the raw flour taste.

Pour in the chicken broth and milk, stirring constantly. Add the turkey, poultry seasoning, salt, and pepper. Bring to a simmer.

In a medium bowl, whisk together the flour, baking powder, poultry seasoning, salt, and pepper for the dumplings.

Stir in the milk and egg just until combined, ensuring there are no dry flour pockets.

Drop spoonfuls of the dumpling batter (about 2 tablespoons each) onto the surface of the simmering soup.

Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time.

Serve hot and enjoy!