Season and sear the chicken: Pat chicken pieces dry with paper towels and season generously with salt and pepper on all sides. Heat 2 tablespoons of butter or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add chicken pieces and sear for 4-5 minutes per side until golden brown. This caramelization builds incredible flavor. Remove chicken from pot and set aside on a plate.

Sauté the aromatics: In the same pot with the flavorful drippings, add diced onion, celery, and carrots. Reduce heat to medium and cook for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant. Scrape up any browned bits from the bottom of the pot—this is pure flavor. Add minced garlic and cook for another minute until aromatic.

Simmer the chicken: Return the seared chicken pieces to the pot and pour in the gluten-free chicken broth. Add bay leaves and fresh thyme sprigs. Bring the mixture to a boil over high heat, then immediately reduce to maintain a gentle simmer. Cover the pot with a lid and simmer for 25-30 minutes until chicken is fully cooked and tender (internal temperature should reach 165°F).

Shred and strain: Carefully remove chicken pieces from the pot using tongs or a slotted spoon. Set aside to cool slightly. Once cool enough to handle, shred the meat using two forks, discarding bones, skin, and cartilage. Optional: Strain the broth through a fine-mesh sieve to remove vegetables and herbs for a cleaner presentation, or leave them in for a more rustic style. Return the shredded chicken and broth to the pot.

Prepare the dumpling dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Make sure all dry ingredients are evenly distributed with no lumps.

Mix the dumpling wet ingredients: In a separate small bowl, whisk together the milk, melted butter, and egg until completely smooth and well combined.

Create the dumpling batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a fork or spatula, gently stir until just combined. The batter should be thick and slightly sticky, similar to thick pancake batter. Do not overmix—a few small lumps are fine and will help create tender dumplings. Let the batter rest for 5 minutes while you prepare the broth.

Bring broth to a simmer: Bring your chicken and broth mixture back to a gentle simmer over medium heat. The liquid should be bubbling lightly but not at a rolling boil. If desired, stir in frozen peas or other vegetables at this point.

Drop the dumplings: Using two spoons or a small ice cream scoop, drop spoonfuls of dumpling batter (about 2 tablespoons each) onto the surface of the simmering broth. Space them slightly apart as they will expand during cooking. You should get approximately 12-14 dumplings. Work quickly but carefully to maintain consistent dumpling sizes.

Steam the dumplings: Immediately cover the pot with a tight-fitting lid. This step is critical—do not lift the lid during cooking! The dumplings need consistent steam to cook properly and become fluffy. Reduce heat to medium-low to maintain a gentle simmer and cook for exactly 15 minutes without peeking.

Test for doneness: After 15 minutes, quickly lift the lid and insert a toothpick or cake tester into the center of one of the larger dumplings. It should come out clean with no wet batter. If there's still wet batter, cover and cook for an additional 2-3 minutes, then test again.

Rest and finish: Once dumplings are fully cooked, remove the pot from heat and let it sit, covered, for 5 minutes. This allows dumplings to firm up slightly and makes serving easier. If making the creamy version, gently stir in heavy cream or coconut cream during this resting period. Taste and adjust seasoning with additional salt and pepper if needed.

Serve: Ladle the chicken, dumplings, and broth into bowls. Garnish with fresh chopped parsley if desired. Serve immediately while hot for the best texture and flavor.