Heat butter and olive oil in a large pot or Dutch oven over medium heat.

Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Stir in garlic, thyme, rosemary, salt, and pepper, cooking for 1 minute.

Add chicken pieces and cook until lightly browned, about 5 minutes.

Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 15 minutes.

Stir in frozen peas and heavy cream. If you prefer a thicker stew, whisk 2 tbsp of flour into 1/4 cup water and add to the pot, stirring well.

In a mixing bowl, combine flour, baking powder, and salt.

Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Stir in milk until a sticky dough forms. Add parsley if desired.

Drop tablespoon-sized portions of dough directly onto the simmering stew, spacing them slightly apart.

Cover the pot with a lid and let the dumplings steam for 12–15 minutes without lifting the lid.

Ladle the chicken and dumplings into bowls. Garnish with extra parsley if desired.

Serve hot and enjoy the comforting flavors