Ingredients:

  • 2 cups (300g) cooked chicken, shredded
  • 1 tbsp (15g) unsalted butter
  • 1 cup (130g) yellow onion, finely diced
  • 1 cup (120g) carrots, peeled and sliced into thin rounds
  • 1/2 cup (60g) celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 4 cups (950ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tbsp (8g) all-purpose flour
  • 1 can (460g) refrigerated flaky layers biscuits

Instructions:

  1. Melt the butter in a 5-quart Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic, dried thyme, and black pepper. Cook for another 1 minute until the mixture is fragrant.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly pour in 4 cups low sodium chicken broth. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  5. Stir in your 2 cups shredded cooked chicken. If you enjoy a soupier version, similar to [The Creamy Chicken recipe](https://kitchen20.com/recipes/creamy-chicken-gnocchi-soup/), you can add an extra half cup of broth here.
  6. Open the 460g can of biscuits and cut each biscuit into quarters using shears or a knife.
  7. Drop the biscuit pieces into the simmering liquid one by one, ensuring they aren't all clumped together. Simmer uncovered for 10 minutes until they begin to puff.
  8. Pour in 1 cup heavy cream and gently stir. Cover the pot with a tight fitting lid and cook for another 8-10 minutes.
  9. The biscuits should be doubled in size and the sauce should be thick enough to coat a spoon.
  10. Remove from heat and let it sit for 5 minutes. Wait until the steam settles to allow the sauce to thicken further.