Start the stew. Melt the butter in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute, stirring frequently.

Build the base. Sprinkle flour over vegetables and cook, stirring frequently, 1–2 minutes. Slowly whisk in chicken stock, stirring constantly. Add bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.

Mix dumplings. While the stew is simmering, whisk together the flour, baking powder, salt, pepper, and garlic powder in a medium mixing bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.

Finish the stew. Stir in chicken, peas, and cream to the stew. Taste and adjust seasoning as needed. Keep at a gentle simmer.

Cook dumplings. Drop tablespoonfuls of dough onto the simmering stew. (I recommend using a 1-tablespoon cookie scoop, or you can just use a spoon and eyeball it.) Cover with lid, reduce heat to low, and cook for 15 minutes without lifting the lid.

Serve. Remove lid, discard bay leaf, and check one dumpling to be sure it’s cooked through. Serve hot, topped with parsley and a twist of black pepper, and enjoy!