Step 1

Cut the aromatics. Prepare the following, placing them all in the same bowl: Dice 1 large onion, peel and dice 3 medium carrots, dice 2 medium celery stalks, and mince 2 garlic cloves.

Step 2

Dry and season the chicken. Cut 2 pounds boneless, skinless chicken breasts into 1-inch cubes. Pat dry with paper towels, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 3

Sear the chicken in 2 batches. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the chicken in a single layer and sear on two sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining chicken. The chicken will not be cooked through.

Step 4

Soften the aromatics. Add the onion, carrot, celery, and garlic to the pot. Add 2 teaspoons dried thyme and the remaining 1 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes.

Step 5

Add the butter and flour. Add 3 tablespoons unsalted butter and cook until melted. Add 1/4 cup all-purpose flour and stir to coat the vegetables. Cook until lightly browned, about 2 minutes.

Step 6

Add the broth. Pour in 6 cups low-sodium chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.

Step 7

Return the chicken to the pot and simmer. Reduce the heat to low, return the chicken and any accumulated juices to the pot, and simmer uncovered until slightly thickened, about 10 minutes. Meanwhile, prepare the dumplings.

Step 8

Make the dumpling dough. Melt 4 tablespoons unsalted butter. Place 2 cups all-purpose flour, 1 tablespoon baking powder, and the remaining 1 teaspoon kosher salt in a medium bowl and whisk to combine. Add the butter and 1 cup cold heavy cream and stir with a wooden spoon until a soft dough forms.

Step 9

Add peas and dumplings. Stir 1/2 cup frozen peas into the stew. Drop heaping tablespoon-size portions of the dough onto the stew.

Step 10

Cook the dumplings. Cover and cook for 17 minutes. Uncover and check for doneness. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. Meanwhile, finely chop 1/4 cup fresh parsley leaves.

Step 11

Serve the chicken and dumplings. Divide the chicken stew and dumplings between bowls, and garnish with the chopped parsley.