1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.

2. Add onion, carrots, and celery. Cook for about 5 minutes until softened.

3. Stir in the garlic and cook for another 1–2 minutes.

4. Add chicken broth, milk, cooked chicken, salt, pepper, thyme, and bay leaf. Stir well.

5. If a thicker broth is desired, mix 2 tablespoons flour with a bit of water to make a slurry and stir it in.

6. Bring the mixture to a simmer and let cook for 10–15 minutes, stirring occasionally.

To make the dumplings:
7. In a medium bowl, whisk together flour, baking powder, and salt.
8. Cut in the butter using a fork or your fingers until the mixture resembles coarse crumbs.
9. Stir in the milk until just combined. Do not overmix.
10. Drop spoonfuls of the dumpling batter onto the simmering stew (about 1 tablespoon each).
11. Cover the pot and let cook for 15 minutes without lifting the lid. The dumplings will steam and puff up.
12. After 15 minutes, check to make sure dumplings are cooked through. Serve hot.