Dice the onion, carrots, and celery into uniform 1/2-inch pieces and mince the garlic. Cut the biscuit dough into 6 pieces per biscuit and toss them in flour to coat evenly—this prevents them from sticking together and helps them cook properly. Set everything aside and have all ingredients measured and ready before you begin cooking.

Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt and pepper, then sauté for 8 minutes until the vegetables begin to soften and release their flavors. I like to let them develop a light golden color on the edges—it adds depth to the broth. Stir occasionally to ensure even cooking.

Add the minced garlic, Italian seasoning, sage, thyme, smoked paprika, and another pinch of salt and pepper to the softened vegetables. Stir constantly for about 30 seconds to 1 minute, allowing the spices and garlic to bloom and release their aromatic oils into the butter. This blooming step is crucial for developing deep, complex flavors throughout the broth.

Sprinkle the flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste and create a roux base. This roux will act as a thickener for the cream sauce. Gradually pour in the chicken broth while stirring to prevent lumps from forming. Scrape up any browned bits from the bottom of the pot—these are packed with flavor. Continue stirring until the mixture is smooth and well combined.

Add the shredded chicken, heavy cream, peas, and bay leaves to the pot and stir well to combine. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure even heating. The cream will enrich the broth and create a luxurious, velvety sauce that coats the biscuits. Let it simmer for 2-3 minutes until it reaches the right consistency and temperature.

Carefully add the flour-coated biscuit pieces to the simmering broth, distributing them evenly so they float on top. I find that gently placing them rather than dropping them helps them maintain their shape. Cover the pot with a lid and reduce heat to low, then simmer for 15 minutes until the biscuits are cooked through and fluffy. The biscuits will absorb some of the broth and expand as they cook, creating that classic comforting texture.

Remove the pot from heat and taste the broth. Season with additional salt and pepper as needed—remember that the biscuits are unsalted, so you may need more seasoning than expected. Remove the bay leaves, ladle the chicken and dumplings into bowls, and garnish with freshly chopped parsley. Serve immediately while hot and the biscuits are still fluffy.