chicken and dumplings

I'm going to try to make these this week, and I'm concerned they'll be watery and unflavorful like most that I've tried.  I'm chasing the memory of some good chicken and dumplings but have no idea when or where I had them.

From here. 

Ingredients

Dumplings

1 cup all-purpose flour
1 egg beaten
2 tsp baking powder
1/2 tsp salt
2 tbsp chives chopped
1/2 cup buttermilk (yogurt)


Chicken soup

1 large onion chopped
1 large carrot chopped
1 stalk celery chopped
1/2 tsp thyme dried
4 cups chicken broth
1/3 cup all-purpose flour
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1/2 cup peas frozen (or other frozen vegetables)
2 c chopped chicken

Instructions

• In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
• In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
• While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
• Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
• Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.