For the Stock

1. Place the chicken and stock ingredients in a large pot and cover with water. Bring to a boil. 
2. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat as it cooks.
3. When done, remove chicken to a cutting board. Strain the stock and shred the meat into big pieces (the stock will be used for the sauce).

For the Dumplings

1. Sift the dry ingredients together in a large bowl.
2. In a small bowl lightly beat the eggs, chives, and buttermilk together. Pour the liquid ingredients into the dry and gently fold. Mix just until the dough comes together; the batter should be thick.
3. To prepare sauce: Over medium heat, combine the butter and oil. Add the carrots, celery, garlic, and bay leaves and saute until the vegetables are soft (about 5 minutes). Stir in the flour. Continue to stir and cook for 2 minutes to coat the flour.
4. Slowly pour in the chicken stock (1 cup at a time) stirring well after each addition. Add onion and frozen peas.
5. Let the sauce simmer until it is thick enough to coat the back of a spoon (about 15 minutes). Stir in whipping cream.
6. Fold the chicken into the sauce and bring up to a simmer.
7. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
8. Let the dumplings cook for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves.
9. Season with fresh black pepper and garnish with chopped chives before serving.