Step 1: Make the Chicken Gravy

1. In a large Dutch oven or deep skillet, heat olive oil over medium heat.

2. Add the onions, garlic, carrots, and celery. Sauté until softened (about 5 minutes).

3. Add butter, then sprinkle in the flour and stir for 1-2 minutes to form a roux.

4. Slowly pour in chicken broth, whisking constantly to avoid lumps.

5. Stir in milk (or cream), salt, black pepper, thyme, poultry seasoning, and Worcestershire sauce.

6. Add the shredded chicken and simmer for 10 minutes, stirring occasionally.

Step 2: Make the Dumplings

1. In a bowl, whisk together flour, baking powder, salt, and garlic powder (if using).

2. In another bowl, mix milk, melted butter, and egg.

3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).

Step 3: Cook the Dumplings

1. Reduce heat to low so the gravy is gently simmering.

2. Using a spoon or cookie scoop, drop spoonfuls of dumpling batter into the hot mixture.

3. Cover and simmer for 15 minutes without lifting the lid (this helps the dumplings steam properly).

4. Check for doneness by inserting a toothpick into a dumpling—if it comes out clean, they’re ready.

Step 4: Serve & Enjoy

1. Gently stir everything together, allowing the dumplings to soak up some of the gravy.

2. Serve hot with a sprinkle of fresh parsley for garnish.