Heat olive oil or butter in a large Dutch oven or stockpot over medium heat. Add the chicken pieces and sear until lightly browned, about 3–4 minutes per side.

Add the chopped onion, carrots, celery, and garlic. Stir and cook for 3–5 minutes until the vegetables begin to soften.

Pour in the broth, making sure the chicken is fully covered. Add the bay leaves, salt, pepper, and thyme.

Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45–60 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot and set aside to cool slightly. Discard bay leaves.

Once cool enough to handle, shred the meat with two forks, discarding the skin and bones. Return the shredded chicken to the pot.

Taste and adjust seasoning as needed. Add more salt or pepper if the broth needs a flavor boost.

In a medium bowl, whisk together flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.

Slowly stir in the milk until just combined. Do not overmix. The dough should be thick but sticky.

Bring the chicken stew to a gentle simmer. Drop spoonfuls of dumpling dough on top of the stew.

Cover the pot with a tight-fitting lid and simmer gently for 15–20 minutes. Do not lift the lid while the dumplings are cooking.

After 20 minutes, remove the lid. The dumplings should be puffed up and cooked through.

Ladle the hot chicken, vegetables, and dumplings into bowls. Garnish with chopped fresh parsley and a sprinkle of pepper. Serve immediately while warm and cozy.