Return the chicken to the pot with the vegetables.
Pour in the chicken broth, add the bay leaves, dried thyme, salt, and pepper.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, discard the skin and bones, and shred the meat. Return the shredded chicken to the pot.
(Optional) Stir in the frozen peas and heavy cream.
Make the Dumplings:
In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and dried thyme.
Add the milk and melted butter, and stir until just combined. The dough should be thick and slightly sticky.
Cook the Dumplings:
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. The dumplings should sit on top of the liquid and not be submerged.
Cover the pot with a tight-fitting lid and cook the dumplings for about 15-20 minutes, or until they are puffed up and cooked through. Do not lift the lid while the dumplings are cooking, as this will release the steam needed to cook them properly.
Serve:
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