Season the chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the chicken for about 3 minutes per side until golden. Remove, rest for 10 minutes, then cut the meat into bite-sized pieces and discard the bones.

Melt 5 tablespoons of butter in the same pot. Add the diced onion, carrots, and celery and cook for 5 minutes until softened. Add the garlic, Worcestershire sauce, hot sauce, and all the dried seasonings. Cook for 1 minute.

Sprinkle in 1/3 cup flour and stir for 2 minutes to cook the roux. Gradually whisk in the chicken broth in small splashes, stirring constantly, then add the half-and-half the same way. Add the frozen peas and bring to a gentle simmer.

Make the dumplings: In a bowl, combine 2 cups flour, baking powder, baking soda, salt, and sugar. Add the cold sour cream, cold milk, and melted butter. Fold gently until just combined — do not overmix.

Return the diced chicken to the soup. Reduce the heat to low. Using a small cookie scoop or spoon, drop rounds of dumpling dough evenly across the surface of the soup. Spoon a little liquid over each dumpling.

Cover the pot tightly and simmer gently for 15 minutes without lifting the lid. Check one dumpling with a toothpick — it should come out clean. Garnish with fresh parsley and serve.