4 tablespoons butter
1 small yellow onion, diced
1/2 to 1 bag of frozen mixed veggies (carrots, peas, corn, green beans, etc)
6 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons dried sage leaves
1 tsp dried parsley
3 tablespoons flour + more for tossing the biscuits
4 cups chicken broth
2 cups shredded rotisserie chicken
2 cups heavy cream
16.3 oz. refrigerated biscuit dough
S&P

4 tablespoons butter 1 small yellow onion, diced 1/2 to 1 bag of frozen mixed veggies (carrots, peas, corn, green beans, etc) 6 cloves garlic, minced 1 tablespoon Italian seasoning 2 teaspoons dried sage leaves 1 tsp dried parsley 3 tablespoons flour + more for tossing the biscuits 4 cup s chicken broth 2 cup s shredded rotisserie chicken 2 cup s heavy cream 16 3 oz. refrigerated biscuit dough

Melt butter in a large pot over medium-high heat.

Add onion, frozen veggies, and some S&P. Cook, stirring frequently for about 8 minutes.

Cut each biscuit into 6 pieces (a sharp, clean kitchen shears works well for this!) and toss them in a thin layer of flour.

Reduce heat to medium. Then add garlic, seasonings. Add flour and stir until well combined. Cook for 1 minute, stirring frequently.

Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom. Then stir in the remaining broth.

Add chicken breast, heavy cream. Gently stir to combine all ingredients.

Bring to a simmer over medium-high heat.

Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.

Cover and reduce heat to low. Gently simmer for about 15-25 minutes or until the biscuit dough is cooked through. Try not to peek! You'll know the dumplings are done when you can stick a toothpick into the center of one and it comes out clean.