Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (120g) Carrots, peeled and sliced into rounds
  • 1/2 cup (60g) Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1/2 tsp Rubbed sage
  • 4 cups (960ml) Low-sodium chicken stock
  • 1 lb (450g) Cooked chicken breast, shredded
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (70g) Frozen peas
  • 1 can (16.3 oz / 460g) Refrigerated flaky layers biscuits
  • 1 tbsp All-purpose flour
  • Salt and cracked black pepper to taste

Instructions:

  1. Melt the butter in your pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until the onions are translucent and the carrots lose their snap. Stir in the garlic, thyme, and sage, cooking for just 1 minute until the kitchen smells incredible.
  2. Pour in the chicken stock and bring the mixture to a rolling simmer. Add the shredded chicken and frozen peas.
  3. Open the can of biscuits and cut each round into six or eight small pieces. Toss the pieces in a small bowl with 1 tbsp of flour until each bit is lightly coated and no longer sticky. This prevents them from clumping together in the pot.
  4. Gently drop the biscuit pieces into the simmering broth one by one. Do not stir them vigorously; just push them down slightly so they are submerged. Cover the pot with a tight lid and reduce heat to low. Simmer for 15 minutes until the biscuits have doubled in size and look matte on top.
  5. Remove the lid and pour in the heavy cream. Stir very gently to incorporate the cream without breaking the delicate dumplings. Season generously with salt and black pepper until the flavors pop against the richness of the cream. Serve immediately while the sizzle is still fresh.