FOR THE CHICKEN:

• 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, divided

FOR THE SAUCE:

• 2 tablespoons butter
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 large onion, diced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 cloves garlic, minced
• 5-6 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas, thawed

FOR THE DUMPLINGS:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs
• Kosher salt and freshly ground black pepper, to taste