Add 2 tablespoon butter to large Dutch oven/soup pot.
Add chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
Remove from the pot and set aside.
Add remaining 1 tablespoon of butter and onion, carrots, and celery.
Cook until softened, about 5-7 minutes.
Add garlic, thyme, salt, and pepper, and stir well to combine.
Add flour and stir well to combine with the vegetables, and cook for one more minute.
Slowly add the chicken broth, whisking continuously.
Add the chicken back to the pot, along with the peas and corn.
Bring to a boil, reduce the heat to low, and let simmer for about 10 minutes.
Meanwhile, make the dumplings.
Combine the flour, baking powder, salt, and pepper in a medium bowl.
Stir in the heavy cream, until it comes together in a sticky dough.
Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoon worth.
Spread the dough balls out on the top of the soup.
Cover the soup pot with a lid and let simmer for 15 minutes.
Serve topped with fresh parsley.
Enjoy!