Sauté Aromatics & Build Roux: Melt butter in a large Dutch oven or deep heavy-bottomed skillet over medium heat. Add diced onion, carrots, and celery; cook for 6 to 7 minutes until tender-crisp. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle ⅓ cup flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.

Simmer the Golden Stew: Slowly pour in chicken bone broth while whisking continuously to prevent lumps. Stir in shredded cooked chicken, heavy cream, fresh thyme, sea salt, and black pepper. Bring liquid to a gentle simmer, cover partially, and let bubble on medium-low for 8 minutes to thicken slightly.

Prepare the Dumpling Dough: In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold cubed butter with a pastry blender or clean fingers until pea-sized crumbs form. Stir in minced chives. Pour in cold buttermilk and gently fold with a spatula just until a soft, shaggy dough forms (do not overmix!).

Drop Dumplings & Steam: Stir thawed sweet peas into the simmering chicken stew. Using a 2-tablespoon cookie scoop or two spoons, drop 12 to 14 uniform mounds of dumpling dough directly onto the surface of the simmering liquid, leaving a little space between each mound for expansion.

Cover & Simmer Undisturbed: Immediately cover the pot with a tight-fitting lid. Reduce heat to low and simmer undisturbed for 14 to 15 minutes. Resist lifting the lid during this time so steam remains trapped inside to puff the dumplings.

Garnish & Serve: Remove lid and test a dumpling with a toothpick—it should emerge clean and fluffy. Ladle the piping-hot stew and tender drop dumplings into wide shallow bowls, garnish with extra fresh parsley or cracked black pepper, and serve immediately.