Place a heavy pot on medium heat and melt the butter until it foams.

Add the onion, carrot, and celery, then cook for five minutes until the veggies soften.

Add the garlic, salt, pepper, and thyme, and stir for thirty seconds to wake up the flavors.

Slide the chicken pieces into the pot with the skin side down. Sear for four minutes per side.

Pour in the broth and water, then toss in the bay leaves. Bring to a gentle simmer, reduce to low heat, cover, and cook for forty minutes.

Lift the chicken out with tongs and place on a plate to cool. Discard the bay leaves.

Shred the cooled meat, then return it to the pot. Stir in the frozen peas and parsley.

In a mixing bowl, combine flour, baking powder, salt, and chives. Cut in cold butter until the mix looks like coarse crumbs. Pour in milk and stir until a shaggy dough forms.

Drop tablespoon-sized mounds of dough into simmering broth.

Cover pot and steam dumplings for fifteen minutes. Check if done by sliding a toothpick through a center dumpling.