• ¼ cup butter
• 1 yellow onion, diced
• ¼ cup all-purpose flour
• 1 (10.5 oz) can condensed chicken broth
• 4 cups heavy cream
• 1 (8.5 oz) can peas and diced carrots, drained
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon ground sage
• 1 (12 oz) can Pillsbury refrigerated biscuits

1. Sauté the Onions
   In a large saucepan or Dutch oven, melt butter over medium-high heat. Add diced onion and cook until translucent, about 3–4 minutes.
2. Make the Roux
   Stir in flour and cook for 1–2 minutes, until lightly golden.
3. Add Liquids
   Gradually whisk in condensed chicken broth, then add heavy cream. Stir until smooth and bring the mixture to a gentle boil.
4. Prepare the Biscuits
   While waiting for the mixture to heat, cut each biscuit into quarters.
5. Add the Chicken and Vegetables
   Once the sauce begins to boil, add peas and carrots, shredded chicken, salt, pepper, onion powder, and sage. Stir well to combine.
6. Add the Dumplings
   Gently drop the biscuit pieces into the pot, stirring lightly to coat them in the creamy mixture.
7. Simmer and Cook
   Cover the pot and reduce heat to medium-low. Cook for 20 minutes, stirring gently every 5 minutes to prevent sticking.
8. Serve and Enjoy
   After 20 minutes, remove the lid, stir gently, and serve hot.
   
   Enjoy a comforting bowl of creamy chicken and fluffy dumplings!

• Substitute half the cream with milk for a lighter version.
• Add celery or extra carrots when sautéing onions for more flavor.
• For pepper lovers, add an extra pinch of black pepper for a bolder taste.
• If using leftover chicken, add it toward the end of cooking to prevent overcooking.

Nutrition