Sear the chicken: Heat olive oil and 1 tablespoon butter in a large pot over medium-high. Season chicken with salt and pepper. Sear 3–4 minutes per side until lightly browned. Transfer to a plate. (If using rotisserie chicken, skip this step.)

Sauté the aromatics: Reduce heat to medium. Add remaining butter, onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the base: Sprinkle 1/3 cup flour over the vegetables. Stir for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add bay leaf and thyme. Return chicken and any juices to the pot.

Simmer: Bring to a gentle boil, then lower to a simmer. Cover and cook 15–20 minutes, until chicken is cooked through and vegetables are tender.

Shred the chicken: Remove chicken to a plate. Shred with two forks. Return to the pot. Taste and adjust seasoning with salt and pepper.

Make the dumpling dough: In a bowl, whisk flour, baking powder, salt, and pepper. Stir in herbs if using. Add melted butter and milk. Mix just until a soft, sticky dough forms. Do not overmix.

Add cream and peas: Stir peas and cream (if using) into the soup. Bring to a steady simmer—not a rolling boil.

Drop the dumplings: Using a tablespoon or small scoop, drop spoonfuls of dough onto the surface of the simmering soup, spacing slightly. They will puff up. Don’t submerge them; they’ll steam on top.

Cover and cook: Cover the pot tightly and simmer on low for 12–15 minutes. Resist the urge to lift the lid; the steam cooks the dumplings. They’re done when puffed and set in the center.

Finish and serve: Gently stir to let a little broth wash over the dumplings. Sprinkle with parsley. Taste the broth one last time and adjust seasoning. Serve hot.