Heat olive oil in a large pot over medium heat. Sauté celery, carrots, and onion for 3 minutes.

Add garlic and cook for 30 seconds. Stir in Dijon mustard.

Add butter and flour, whisk for 1 minute.

Gradually add chicken broth and bouillon, scraping the pot. Add thyme, sage, rosemary, salt, and pepper.

Add chicken pieces, bring to a boil. Cover, reduce heat, and simmer 10 minutes until chicken is cooked.

Stir in evaporated milk and frozen peas.

Drop in dumplings one by one. If stuck together, microwave dumplings for 30 seconds.

Simmer for 20–30 minutes. Taste and adjust salt and pepper.

Serve warm, garnished with fresh parsley.