Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 150g)
  • 2 celery stalks, diced (about 1 cup / 150g)
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) dried rosemary
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) salt
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 tablespoons (60ml) all-purpose flour (plain flour)
  • 4 cups (950ml) chicken broth/stock
  • 1 cup (240ml) frozen peas, thawed
  • 1/2 cup (120ml) heavy cream (double cream)
  • 1 (16 ounce/450g) can refrigerated biscuit dough
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 2 tablespoons (30ml) melted unsalted butter

Instructions:

  1. Chop the onion, carrots, and celery.
  2. Heat olive oil in skillet; add onion, carrots, and celery. Cook until softened. Stir in thyme, rosemary, pepper, and salt.
  3. Add chicken to the skillet and cook until lightly browned on all sides.
  4. Sprinkle flour over the chicken and vegetables; cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth. Bring to a simmer and cook until slightly thickened.
  6. Stir in thawed peas and heavy cream.
  7. In a bowl, combine biscuit dough, parsley, and chives.
  8. Drop spoonfuls of the biscuit mixture evenly over the chicken mixture.
  9. Brush the tops of the dumplings with melted butter. Bake in a preheated oven (375°F / 190°C) until the dumplings are golden brown and cooked through, and the filling is bubbly (20-25 minutes).