Pat chicken dry; season with salt, pepper, garlic powder, and thyme
Heat oil in a Dutch oven over medium-high heat
Brown chicken on both sides; remove to a plate
Add onion, carrots, and celery; sauté until softened
Add garlic; sauté 30 seconds
Pour in chicken broth and add bay leaf
Return chicken to the pot; bring to a simmer
Cover and simmer until chicken is cooked through, about 20–25 minutes
Remove chicken to a plate; shred or chop
Return shredded chicken to the pot
Stir in heavy cream or milk (optional) and adjust seasoning
In a bowl, mix flour, baking powder, salt, and pepper
Stir in melted butter and milk (or buttermilk) just until a thick dough forms
Drop dough by spoonfuls into the simmering stew
Cover and simmer until dumplings are cooked through, about 12–18 minutes
Add chopped parsley; taste and adjust salt and pepper
Serve hot