1In large resealable food-storage plastic bag, mix flour, salt and 1 teaspoon of the fresh thyme (1/3 teaspoon dried). Add chicken to the bag, several pieces at a time, and shake to coat completely. In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add 4 pieces of chicken; cook 5 to 7 minutes, turning once, until browned. Transfer chicken to plate. Repeat with remaining chicken.
2Add onion to remaining flour in bag; shake to coat completely. Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add onion; cook 6 to 7 minutes or until light golden brown. Add chicken back to Dutch oven. Sprinkle with 1 teaspoon fresh thyme (1/3 teaspoon dried). Add chicken broth. Heat to boiling; cover, and reduce heat to low. Simmer 45 minutes.
3Add celery, carrots and pepper to Dutch oven. In medium bowl, stir Bisquick mix, milk and remaining 1 teaspoon fresh thyme (1/3 teaspoon dried) until soft dough forms. Drop by tablespoonfuls onto chicken. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.