In a large Dutch oven over medium heat, melt butter (or warm oil). Add onion, celery, carrots, and a pinch of salt—cook until veggies soften, about 5 minutes. Toss in garlic and thyme; stir for 30 seconds until fragrant.

Pour in chicken broth and bay leaf, then nestle chicken breasts in the liquid. Bring to a light boil, reduce heat, and poach gently until chicken hits 165°F (about 12–15 minutes). Remove meat, set aside to cool slightly.

Whisk flour into milk until lump-free (a small bowl works best). Slowly whisk this slurry into the simmering broth; watch it thicken in a minute or two. Taste and season with salt and pepper.

On a cutting board, slice or pull the chicken into bite-size pieces—your favorite method. Return it to the pot so it soaks up that creamy stew.

In a bowl, whisk flour, baking powder, and salt. Cut in cold butter with a pastry cutter or two knives until coarse crumbs form. Stir in milk until you see soft clumps (don’t overmix). Fold in parsley if you like a pop of color.

Pop dough into the fridge for 10 minutes while the stew holds warm on low.

Using a spoon, drop heaping tablespoons of dough onto the simmering stew—keep them about ½-inch apart so they can expand. Cover with a tight-fitting lid, cook over low heat for 15–18 minutes (avoid peeking too often).

Remove lid, swirl dumplings gently into the stew for a rustic look. Garnish with extra parsley or a sprinkle of cracked pepper before serving.