1Prepare the flour, salt, pepper, thyme and paprika together in a bowl.
2Dice the uncooked chicken meat and place into a large dutch oven, crock pot (on high heat), or stew pot with the flour, salt, pepper, thyme and paprika. Cook and stir until chicken just turns a bit brown.
3Add the stock, cream, peas and carrots to the mixture, turn the heat down to a medium-low heat, and allow to simmer for about 1 1/2 to 2 hours. Stir occasionally.
4For the dumplings:
Combine the flour, baking soda and salt in a separate bowl.
5Cook the milk and butter over a medium heat until it is just about to boil. Then pour over the flour mixture and combine.
6Create 1/2-inch balls from the mixture and place into the stew while it is cooking.
7You will know when the stew is done when the dumplings float to the surface. (Approximately 1 hour cooking time).