Set your large Dutch oven or heavy bottomed pot over medium heat. Melt the butter and add the onions, carrots, and celery. Cook these for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and dried thyme for the last minute until fragrant.

Pour in your chicken broth. Increase the heat to bring the liquid to a gentle boil. Once boiling, reduce the heat to a simmer. This slow simmer allows the flavors of the vegetables to infuse into the broth.

While the soup base simmers, whisk together the flour, baking powder, and salt in a medium bowl. Make a well in the center and pour in the milk and melted butter. Stir with a fork just until a soft dough forms. Do not overmix or the dumplings will become tough.

Stir your shredded chicken and frozen peas into the simmering broth. Ensure the chicken is fully submerged and heated through.

Using a small cookie scoop or two spoons, drop rounded tablespoons of dough directly onto the simmering soup. Space them out as they will expand significantly.

Cover the pot with a tight fitting lid and reduce the heat to low. Let the soup simmer undisturbed for about 12 to 15 minutes. It is very important not to peek as the steam is what cooks the dumplings through and keeps them fluffy.

Remove the lid and check a dumpling with a toothpick to ensure it is cooked in the center. Gently stir and season with extra salt or pepper as needed before serving hot.