Classic Chicken Pot Pie

1. 1tablespoon olive oil
2. 6bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4stalks celery, chopped
5. 4carrots, chopped
6. 2onions, chopped
7. 2tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2cloves garlic, chopped
9. 2bay leaves
10. 2 1/2cups all-purpose flour
11. 1tablespoon baking powder
12. 1/2teaspoon baking soda
13. 6tablespoons (3/4 stick) unsalted butter, melted
14. 3/4cup buttermilk
15. 2tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

DIRECTIONS

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.