In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt.
Quickly cut butter into flour mixture with a pastry blend or by hand or until the mixture resembles coarse crumbs,this might take about 3-5 minutes.
Make a well in the center of the bowl and add buttermilk and stir with until it forms a rough ball , do not over mix. Add chopped parsley, gently mix. Let it rest in the fridge while you make the chicken filling .
Heat oil in a skillet, stir in the chicken , cook the chicken for 3 to 5 minutes.
Add minced garlic, stir for about a minute, followed by chopped onion , celery , thyme and bay leaves . Saute until onions is wilted – about 4 more minutes.
Add butter , then gently add flour, while stirring ; cook for 1 minute.
Pour in about ½ cup chicken stock or broth stirring to prevent lumps. Slowly add remaining chicken broth, a little at the time, you do not want the mixture to form any lumps , bring to simmer then turn down to medium so it simmers gently and thickens about 12 -15 minutes .stir in vegetables, add cayenne pepper , if desired and nutmeg.
Remove dumplings from the fridge , then scoop the dumplings mixture and add to the the Skillet – about 3 tablespoons or divide into 8-10 portions. Leave some space between the dumplings as it cooks , cause it doubles in size.
Place skillet in the oven and bake at 350 degrees F for 18-20 minutes, or until slightly brown and dough is cooked through. After about 15 minutes, during the cooking process you may use a toothpick to test if the dumplings are fully cooked.
Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.