In a large pot, season the chicken thighs with salt and black pepper. Add them to the pot and cook over medium heat until browned on all sides, about 5-7 minutes.

Sauté Vegetables

Add the diced carrots, celery, onion, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.

Add Broth

Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the chicken is cooked through.

Make the Dumpling Dough

In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until just combined. Do not overmix.

Shred the Chicken

Remove the chicken from the pot, shred it with two forks, and return it to the pot.

Add Peas and Dumplings

Stir in the frozen peas. Drop spoonfuls of the dumpling dough over the simmering broth. Cover the pot and let cook for about 15 minutes until the dumplings are fluffy and cooked through.

Garnish and Serve

Sprinkle chopped parsley over the top before serving. Enjoy your Chicken & Dumplings!