Baked Dumplings

Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually pour in the milk, stirring until just combined. The dough should be slightly sticky but hold together when pressed. Set aside.
In a medium saucepan, combine the shredded chicken, onion, carrots, peas, chicken broth, thyme, and black pepper. Bring to a simmer over medium heat, stirring occasionally, for 5 minutes until the vegetables soften slightly.
Pour the chicken mixture into the prepared baking dish. Drop spoonfuls of the dough evenly over the top, leaving small gaps between each dumpling.
Bake in the preheated oven for 20-25 minutes, or until the dumplings are golden brown and cooked through. The filling should be bubbly around the edges.
Remove from the oven and let cool for 5 minutes before serving. The dumplings should be fluffy, and the filling should be thick and savory.