1. In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds.

2. Add chicken to the pot. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until chicken is lightly browned, about 5-6 minutes.

3. Sprinkle 1/3 cup flour over chicken and vegetables, stir to coat, and cook 1 minute. Gradually add 5 cups chicken broth and 1 cup whole milk, stirring to avoid lumps. Bring to a gentle simmer; cook for 10-12 minutes until chicken is cooked through and broth is slightly thickened.

4. For the dumplings, in a bowl, whisk 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in 2 tablespoons melted butter and 1/2 cup whole milk until just combined (dough will be thick and sticky).

5. Drop heaping tablespoons of dumpling dough onto the simmering stew (makes about 10 dumplings). Cover with a tight lid and reduce heat to low. Simmer 15 minutes without lifting lid.

6. Uncover, check dumplings for doneness (they should be fluffy). Taste stew and adjust seasoning if needed. Garnish with chopped parsley or chives and serve hot.