In a large cast iron skillet, melt 4 tbsp of butter over medium heat. When the skillet is hot, add the chicken. Season with salt and pepper and cook until brown on all sides. Remove from pan, and allow to cool. Then, shred the chicken into smaller pieces.
In a large pot, add 2 tbsp butter and melt over medium heat. Add minced garlic and minced onion. Stir for 2-3 minutes, then gradually add in chicken broth. Add 3 bay leaves, salt and pepper. Add in shredded chicken, bring to a boil. Reduce heat, simmer for 10-15 minutes.
While the broth simmers, make the dumplings. In a large bowl combine flour, baking powder, salt, pepper, thyme and parsley. In another bowl, whisk milk and melted butter. Add to flour mixture, stir well but do not over mix.
Next, remove bay leaves from the broth. Then, form small dough balls by hand, about the size of 1/2 tbsp. Drop the dough into the simmering pot, one at a time. Reduce heat to low, cook covered for 15-20 minutes.
Then, in a small bowl, combine the heavy whipping cream, parsley and thyme. Once dumplings are completely cooked through, add the cream mixture to the pot and stir well.
Simmer another 5-10 minutes, and then serve.