In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
Note: to reduce sodium content in this recipe, replace stock with water.