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
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 1 cup frozen peas
- 16.3 oz. refrigerated biscuit dough
Instructions
- Melt butter in a large pot over medium-high heat.
- Sauté onion, celery, carrots, and a pinch of salt and pepper for about 8 minutes until softened.
- Cut biscuit dough into 6 pieces each, tossing lightly in flour.
- Add garlic and seasonings; stir well and cook for another minute.
- Stir in flour to create a roux; deglaze with chicken broth.
- Add chicken, cream, peas, and bay leaves; simmer gently.
- Carefully add biscuit pieces on top without submerging them.
- Cover and simmer on low for about 15 minutes until dumplings are cooked through.
- Adjust seasoning before serving and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 240g)
- Calories: 460
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg