Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried sage leaves
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 16.3 oz refrigerated biscuit dough
- Kosher salt and fresh cracked pepper
Instructions
- Melt butter in a large pot over medium-high heat until bubbling.
- Add onion, celery, and carrots with a pinch of salt and pepper; sauté for about 8 minutes until softened.
- Cut biscuit dough into quarters and toss lightly in flour.
- Stir in garlic, Italian seasoning, sage, and more salt and pepper.
- Add flour to the pot; cook for a minute while stirring.
- Pour in enough chicken broth to deglaze the pot; scrape up any bits from the bottom.
- Stir in shredded chicken, heavy cream, frozen peas, and bay leaves.
- Bring to a simmer over medium-high heat.
- Carefully add floured biscuit pieces on top without submerging them completely.
- Cover and reduce heat to low; simmer for about 15 minutes until dumplings are cooked through.
- Season to taste before serving; garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg