Dice the yellow onion, carrots, and celery into uniform pieces for even cooking. Shred or dice the meat from the rotisserie chicken and set aside in a bowl.

In a large Dutch oven over medium heat, melt 2-3 tablespoons butter with 1 tablespoon avocado oil. Add the diced mirepoix vegetables. Season generously with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, for 3-4 minutes until vegetables begin to soften and become fragrant.

Stir in 1 tablespoon minced garlic and cook until aromatic, about 30-60 seconds. Add crushed red pepper flakes if desired for a subtle kick. Stir in 1 teaspoon Better Than Bouillon chicken base for concentrated savory depth.

Add ½ cup flour to the pot and mix thoroughly to form a paste-like roux. Cook for 2-3 minutes, stirring constantly to eliminate the raw flour taste and create a golden base for your gravy.

Gradually whisk in 4-6 cups chicken broth, adding it slowly while stirring continuously to prevent lumps from forming. Use 4 cups for a thicker, stew-like consistency or 6 cups for a soupier chicken and dumplings experience. Bring the mixture to a boil, then reduce heat to a gentle simmer.

As the mixture thickens, add 1 sprig fresh thyme and 1 bay leaf for aromatic depth. Stir in the shredded rotisserie chicken. Cover the Dutch oven and allow to simmer for approximately 15 minutes, letting the flavors meld together beautifully.

In a separate mixing bowl, combine 1⅓ cups flour, 2 teaspoons baking powder, a pinch of salt, and 2-3 tablespoons chopped fresh parsley. Mix the dry ingredients thoroughly. Add ⅔ cup whole milk slowly along with 1-2 tablespoons melted butter. Gently fold with a spatula just until a shaggy dough forms-avoid overmixing, which creates tough, dense dumplings.

Lightly grease an ice cream scoop or large spoon with avocado oil to prevent sticking. Remove the bay leaf and thyme sprig from the soup. Scoop small portions of dumpling dough (remember they will expand significantly during cooking) and gently place them on top of the simmering soup. Do not stir them in yet-they need to steam on the surface.

Cover the Dutch oven with a tight-fitting lid and cook on medium-low heat for 15-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings through. They should puff up, double in size, and become light and fluffy.

Once the dumplings are cooked through and pillowy soft, garnish your pepper belly pete chicken and dumplings with fresh chopped parsley. Ladle into bowls, ensuring each serving gets 2-3 dumplings along with plenty of creamy broth and vegetables.