Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (130g) Carrots, peeled and sliced into rounds
  • 1 cup (100g) Celery, sliced
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (1g) Dried thyme
  • 1/2 tsp (0.5g) Dried rosemary, crushed
  • 4 cups (960ml) Chicken bone broth
  • 1 cup (240ml) Heavy cream
  • 1 tsp (6g) Sea salt
  • 1/2 tsp (1g) Coarsely ground black pepper
  • 3 cups (450g) Cooked chicken breast, shredded
  • 1 can (462g) Refrigerated flaky layers biscuits
  • 1/2 cup (70g) Frozen sweet peas
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Melt the 2 tbsp unsalted butter in the Dutch oven over medium heat. Add the 1 cup yellow onion, 1 cup carrots, and 1 cup celery. Cook for 5 minutes until the onions are translucent and fragrant.
  2. Stir in the 3 cloves minced garlic, 1 tsp dried thyme, and 1/2 tsp crushed rosemary. Cook for 1 minute until the garlic smells nutty and warm.
  3. Pour in the 4 cups chicken bone broth and 1 cup heavy cream. Add the 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine.
  4. Bring the liquid to a gentle boil, then stir in the 3 cups shredded chicken breast. Note: Using pre cooked chicken ensures the meat stays tender and doesn't overcook.
  5. While the liquid heats, open the 1 can of biscuits. Cut each biscuit into 6-8 small pieces. Note: Smaller pieces cook faster and more evenly than large chunks.
  6. Once the liquid is at a steady simmer, drop the biscuit pieces into the pot. Space them out so they don't immediately clump together.
  7. Reduce heat to low and cover the pot with a tight lid. Cook for 10 minutes until the dumplings are puffed and no longer doughy.
  8. Remove the lid and gently stir in the 1/2 cup frozen peas. The residual heat will cook them in about 2 minutes.
  9. Sprinkle with 2 tbsp fresh chopped parsley. Ladle into deep bowls and serve immediately while the steam is rising.