Add ¼ cup of the butter to large pot over medium heat until melted.

Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.

Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.

Whisk in chicken stock, turn heat back up to medium and allow it to get smooth then bring to a boil.

Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.

In a medium bowl, add flour, baking powder, and pepper and whisk together.

Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.

Scoop into bowls and sprinkle with parsley to serve.