Preheat oven to 350 degrees.

Heat the olive oil in a large skillet over medium heat. Add the onions to the pan and cook until beginning to soften, approximately 4-5 minutes.

Stir in the carrot and celery. Cook for an additional 3-4 minutes.

Add the chicken, stock them, salt and pepper to the pan. Stir to combine. Bring the stock to a boil, then turn the heat to low.

In a small bowl, whisk the cornstarch into the half and half. Slowly pour the half and half mixture into the pan and stir. Turn off the heat.

In a small bowl, combine the flour, baking powder, garlic powder and salt.  Work in the butter using your fingers until course crumbs begin to form.

Stir in the milk and combine well until a sticky dough begins to form.

Drop tablespoon sized dollops of dough over the stew in an even layer. Transfer the skillet to the oven and bake for 40-45 minutes, uncovered, until the dumplings are puffed and golden brown.

Remove the skillet from the oven and sprinkle with the parsley. 

Serve immediately.