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Melt vegan butter in a large pot on medium heat. Add in the carrots, celery, and onion, and sauté until the onion is translucent.
Add in garlic and thyme. Sauté for an additional 2 minutes.
Whisk in the flour.
Whisk in the vegetable broth and vegan milk. Mix in the peas and vegan chicken.
Bring to a gentle simmer for 10 minutes. In the meantime, make the dumpling mix.
In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt. Then mix in the melted butter and vegan milk until well incorporated. The dough will be on the dry side, like biscuit dough.
Using a spoon or cookie dough scoop, drop scoops of the dough into the gently simmering soup. Spoon some liquid over the top of each dough ball.
Cover the pot and continue simmering on low for about 10 minutes, or until the dumplings are cooked through.
Serve warm.