• Add 2 Tablespoons of vegetable oil to a saute pan over low-medium heat. 
  2 tablespoons vegetable oil
• When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.
  2 ½ pounds boneless, skinless chicken breast
• In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. 
  ½ medium onion, chopped, 1 ½ stalks celery, chopped, 3 medium carrots, peeled and chopped
• Add garlic and saute for 30 seconds.
  2 cloves garlic, minced
• At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. 
  6 tablespoons salted butter, melted, ½ cup all purpose flour, 4 cups chicken broth
• Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes.Taste the sauce and add salt and pepper as needed.
  2 ½ pounds boneless, skinless chicken breast, 1 ½ cups peas, ⅓ cup heavy cream, 1 teaspoon thyme, 2 bay leaves, ½ cup parsley, roughly chopped, Salt and pepper to taste
• After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.

Dumplings

• In a bowl, mix together the dry ingredients (flour, baking powder, and salt).
  1 cup all purpose flour, ½ teaspoon baking powder, Pinch of salt
• Next, add in the heavy cream and melted butter.
  ¾ cup heavy cream, 1 tablespoon unsalted butter, melted
• Mix everything together with a fork until it becomes a slightly sticky dough. 
• Knead the dough with your hands for about one minute.
• Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.
• Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.
• Cook for an additional 30 minutes.
• Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!