Preheat oven to 400°F. Rub the chicken with olive oil and season with salt, pepper, and optional seasonings. Roast uncovered for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165°F.

Let rest 15 minutes before carving. Reserve 2–3 cups of chicken for this recipe and save remaining chicken for chicken corn soup.

In a large pot or dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring occasionally, until softened.

Add garlic and cook 30 seconds.

Sprinkle flour over vegetables and stir well. Cook for 1 minute.

Slowly stir in chicken broth, then add heavy cream. Bring to a gentle simmer.

Add cooked chicken, salt, pepper, and poultry seasoning if using. Simmer gently for 10 minutes.

In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk just until combined. Do not overmix.

Drop spoonfuls of dumpling dough onto gently simmering soup. Cover and cook for 15 minutes without lifting the lid. Dumplings should be fluffy and cooked through.