Heat olive oil in a large Dutch oven over medium-high heat. Season the cubed chicken breasts with salt and pepper, then sear for 4-5 minutes until lightly browned. Remove the chicken and set aside.

Lower the heat to medium and melt the butter in the pot. Add the diced yellow onion, diced orange carrots, and diced celery. Cook for 5-7 minutes until onions are translucent. Stir in minced garlic and thyme, cooking for 60 seconds.

Sprinkle flour over the vegetables and stir constantly for 2 minutes. Slowly whisk in the chicken broth, making sure there are no clumps. Pour in the heavy cream, bring to a gentle simmer, and return the cooked chicken to the pot. Simmer for 10 minutes.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gently fold in the milk and melted butter until just combined. Do not overmix.

Drop large spoonfuls of dough onto the simmering broth using a cookie scoop. Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for exactly 15 minutes.

Remove the lid and gently stir in the frozen green peas. Cook for 2 minutes to warm the peas. Serve in bowls and garnish with finely chopped fresh flat-leaf parsley.