For the Chicken:

2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
For the Sauce:

2 tablespoons butter
2 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, diced
2 bay leaves
1/2 teaspoon dried thyme
2 cloves garlic, minced
5-6 cups chicken broth
1/2 cup heavy cream
1 1/2 cups frozen peas, thawed
For the Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
Kosher salt and freshly ground black pepper, to taste

In a medium bowl, season the chicken with salt and pepper, then toss with 1/2 cup of flour.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until the outsides are browned, stirring occasionally, for about 3-5 minutes. Remove the chicken from the pot and set it aside on a plate.

Reduce the heat to medium and add the remaining olive oil and butter to the pot. Add the carrots, celery, and onion, and cook until they are softened, which takes about 5 minutes.

Stir in the chicken broth, thyme, bay leaves, and the cooked chicken. Bring the mixture to a simmer, then stir in the heavy cream and peas. Season to taste with salt and pepper.

While the sauce is simmering, prepare the dumplings. In a medium bowl, stir together 1 1/2 cups of flour, baking powder, and salt. Add the buttermilk and eggs, and stir until there are no raw flour remains.

Drop the dumpling dough by tablespoons into the simmering sauce, leaving some space between them to allow them to puff up.

Cover the pot, reduce the heat, and let it simmer gently until the dumplings are puffy and the chicken has cooked through, which usually takes about 15 minutes.

Enjoy this comforting and delicious PISTACHIO PINEAPPLE CAKE with your loved ones!