1. Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper, then cook for 4 to 5 minutes until lightly golden. Transfer the chicken to a plate.

2. Add the onion, carrots, and celery to the same pot. Cook for 5 minutes until softened, then stir in the garlic and cook for 30 seconds.

3. Sprinkle in 1/4 cup flour and stir well. Cook for 1 minute, then slowly pour in the chicken broth while stirring. Add the milk, thyme, parsley, onion powder, and garlic powder. Return the chicken to the pot.

4. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, until the chicken is cooked through and the broth has thickened slightly. Stir in the peas.

5. In a medium bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Stir in the melted butter, 1 cup milk, and chopped parsley until a soft dough forms.

6. Drop spoonfuls of dumpling dough over the simmering broth. Cover the pot tightly with a lid and cook on low heat for 15 minutes without lifting the lid.

7. Remove the lid, check that the dumplings are cooked through, adjust seasoning if needed, and serve hot.