Melt 4 tablespoons of butter in a large pot over medium-high heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, cooking for about 4-5 minutes until they are crisp-tender. Stir in 3 minced garlic cloves and sauté for an additional minute.

Add 1 pound of bite-sized chicken breast pieces to the pot, seasoning with half of the salt and pepper. Cook for 5-7 minutes until the chicken is fully cooked.

Sprinkle 1/4 cup of all-purpose flour over the cooked chicken and vegetables, stirring continuously for 1 minute. Gradually pour in 4 cups of chicken broth while stirring to avoid lumps.

Mix in the remaining salt, pepper, 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon thyme. Stir in 1 cup of evaporated milk and 1 cup of frozen peas, then let simmer for about 5 minutes.

In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, and a pinch of salt and pepper. Stir in 1/4 cup of cooled melted butter and 3/4 cup of milk until a soft, slightly sticky dough forms.

Carefully scoop tablespoon-sized portions of dumpling dough and drop them into the simmering soup, leaving space between the dumplings.

Allow the dumplings to simmer uncovered for 10-12 minutes, stirring occasionally to prevent sticking.