• Heat oil in a Dutch oven or heavy bottom pot over medium heat. Season the chicken on both sides with poultry seasoning. Add the chicken and sear each side until golden brown, about 3 minutes. Remove and set aside. Allow to rest before cutting into bite-sized cubes.
• Add the butter to the same pot. Once melted and bubbly, add the onions, celery, and carrots. Saute until onions have softened, about 3-4 minutes, using a wooden spatula to scrape up all the little bits from the bottom of the pot. Add the garlic and cook another 1 minute or until fragrant. Sprinkle the flour over the veggies and stir to fully coat, cooking for an additional two minutes.
• Once your roux is golden brown, pour in the chicken broth, stirring continuously until smooth. Add the potatoes and simmer for 10 minutes.

Drop Dumplings

• Combine the flour, baking powder, thyme, and salt in a bowl. Whisk to combine.
• Add milk and melted butter to the flour mixture and stir together until just combined. Allow to rest for about 5 minutes to allow the wet ingredients to absorb fully.
• Add the chopped chicken and heavy cream and stir to combine.
• Using a 1.5 tablespoon cookie scoop, drop the dumpling batter around the pot in an even layer. You should have about 15-16 dumplings.
• Cover and simmer for 15 minutes or until a toothpick inserted into the center of a dumpling comes out clean