Ingredients:

  • 4 cups cooked chicken thighs, shredded
  • 1 large yellow onion, finely diced
  • 3 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 6 cups chicken bone broth
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tsp salt
  • 16.3 oz refrigerated flaky layers biscuits
  • 1/2 tsp poultry seasoning

Instructions:

  1. Melt butter over medium heat in a 5-quart Dutch oven. Add the onion, carrots, and celery.
  2. Sauté for 6–8 minutes until softened.
  3. Stir in the thyme and pepper.
  4. Allow the heat to bloom the spices for 30 seconds until fragrant.
  5. Pour in the chicken broth and bring to a rolling boil. Once boiling, reduce to a simmer and add the shredded chicken and the bay leaf.
  6. While the broth simmers, use kitchen shears to cut each refrigerated biscuit into quarters.
  7. Toss the pieces gently in poultry seasoning.
  8. Drop the biscuit pieces one by one into the simmering broth. Gently push them down so they are submerged but do not stir vigorously.
  9. Cover the pot with a tight-fitting lid and simmer for 15 minutes without lifting the lid. This 'Double-Steam' method is critical for airy dumplings.
  10. Remove the lid and stir in the heavy cream. Season with salt to taste and serve immediately.