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Melt 2 tablespoons of butter in a large pot over medium heat.
Add diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
Stir in 2 tablespoons of all-purpose flour and cook for a few minutes to get rid of the raw flour taste.
Pour in the chicken broth and bring the mixture to a simmer.
Add the shredded chicken, dried thyme, dried parsley, bay leaf, salt, and pepper. Simmer for about 20 minutes.
Meanwhile, in a separate bowl, combine 2 cups of all-purpose flour, baking powder, salt, melted butter, and milk to form a dough.
Drop spoonfuls of the dough into the simmering chicken mixture. Cover and cook for 15 minutes until the dumplings are cooked through.
Serve hot and enjoy!