In a large Dutch oven over medium heat, melt the butter, allowing it to foam. Add in the diced onion, carrots, and celery, along with a pinch of salt. Sauté for 5 to 6 minutes until they soften, filling the kitchen with delightful aromas. Stir in minced garlic for another minute.

Sprinkle the flour over the softened vegetables and stir to combine, cooking for 1 to 2 minutes. Gradually whisk in the chicken stock, ensuring no lumps form. Introduce the bay leaf and thyme, seasoning with salt and pepper. Bring the mixture to a boil before lowering the heat to let it simmer uncovered for 10 minutes.

While your stew is bubbling, prepare the dumplings. In a bowl, whisk together the all-purpose flour, baking powder, salt, pepper, and garlic powder. In another bowl, mix the buttermilk, egg, and melted butter. Combine the wet and dry ingredients, stirring gently just until incorporated.

Add the shredded chicken, frozen peas, and cream to the stew. Adjust seasoning as needed and maintain a gentle simmer.

Scoop tablespoonfuls of the dumpling batter and drop them onto the simmering stew. Cover with a lid, reduce the heat to low, and let them steam for 15 minutes without lifting the lid, enjoying the tempting scents!

Once the timer goes off, lift the lid, discard the bay leaf, and check a dumpling for doneness. Serve your Chicken and Dumplings hot, garnished with fresh parsley and a sprinkle of black pepper, then dig in!