1. In a large Dutch oven or heavy pot, heat butter and olive oil over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables soften. Add minced garlic and cook 1–2 minutes more.

2. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes. Slowly pour in the chicken broth, whisking constantly. Add salt, pepper, thyme, parsley, and rosemary. Simmer for about 5 minutes to thicken slightly.

3. Stir in the shredded chicken and heavy cream. Let the stew simmer gently while preparing the dumpling dough.

4. In a mixing bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter and milk until just combined into a sticky dough.

5. Drop tablespoon-sized balls of dough onto the hot stew using a spoon or scoop. You should have about 10–12 dumplings.

6. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer for 15–18 minutes without lifting the lid to steam the dumplings.

7. Once dumplings are puffed and cooked through, uncover and gently stir to coat the tops with stew. Serve warm, garnished with parsley if desired.