Chicken Dumpling Soup

For the Soup:

• 1 ½ pounds boneless skinless chicken breasts or thighs
• ¾ teaspoon kosher salt divided
• ½ teaspoon ground black pepper divided
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound carrots peeled and cut into a 1/4 to 1/2-inch dice about 6 medium carrots
• 3 medium celery stalks cut into a 1/4 to 1/2-inch dice
• 1 medium Yukon Gold potato peeled and cut into a 1/4 to 1/2-inch dice
• 1 small yellow onion diced
• 2 teaspoons poultry seasoning
• 2 cloves minced garlic  about 2 teaspoons
• ¼ cup all-purpose flour
• 2 cups 2% milk
• 32 ounces low sodium chicken broth
• 2 tablespoons unsalted butter
• 1 cup frozen peas
• Chopped fresh parsley or thyme optional for serving

For the Dumplings: *see notes for a faster version:

• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ⅔ cup 2% milk