PREPARATION

1. In a medium bowl, season chicken with salt and pepper and toss with 1/2 cup flour.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.
3. Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.
4. Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.
5. Meanwhile, prepare the dumplings:
6. In a medium bowl, stir together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.
7. Drop dough by tablespoons into simmering broth, giving them some space to puff up.
8. Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes.