•  2.5 Cups Cooked Rotisserie Chicken (shredded)
•   12 Pillsbury Frozen Biscuits quartered
•   1 family size box of Chicken Stock
•   ½ teaspoon salt
•   ½ teaspoon Pepper
•   ½ teaspoon Onion Powder
•   ½ teaspoon of minced Garlic
•   ½ Yellow Onion (chopped)
•  2 Bay leaves
• 2 Stalk of Celery (chopped)
• 1 family size can of cream of chicken soup
• Flour or cornstarch to thicken if needed
• 1 can of carrots
• 1 can of peas
• 1 stick of butter

Directions:

Remove Frozen Biscuits and let them thaw enough to quarter.

1. In a large pot melt stick of butter and sauté chopped celery and onion until softened.
2. Next, add in box of chicken stock, bay leaves, cream of chicken, and canned vegetables (don’t drain). Stir and bring to a boil.
3. Add rotisserie chicken and slowly start adding biscuits stirring frequently, dunking them  under with the back of a wooden spoon. 
4. Reduce heat to medium/low heat and simmer for 10 minutes (or until the frozen biscuits expand).
5. Add all your seasonings- thyme, salt, pepper, garlic, and onion powder.
6. Cover and continue to simmer for an additional 20 minutes.
7. Flour or cornstarch can be used if thickening is needed. 
8. Garnish with parsley, or sage and serve.

Enjoy! And of course you can use 3 chicken breasts chopped and any type biscuits you choose. I’ve even used sourdough discard for dumplings, but this is what I had on hand 🙂

I also add a little shake of cayenne bc we like spice!