Ingredients:

INGREDIENTS	QUANTITY
Butter	45 ml (3 tbsp.)
Medium Onion (diced)	1
All-Purpose Flour	45 ml (3 tbsp.)
Chicken Broth (900ml can)	1
Roast Chicken (cut into 1.25 cm pieces)	750 ml (3 cups)
Medium Carrots (peeled, diagonally sliced)	4
Celery Stalks (diagonally sliced)	3
Heavy Whipping Cream	125 ml (1/2 cup)
Fresh Thyme Leaves (chopped)	10 ml (2 tsp)
Salt	2.5 ml (1/2 tsp)
Pepper	2.5 ml (1/2 tsp)
Original Bisquick™ Mix	2 cups (500 ml)
Milk	150 ml (2/3 cup)
Fresh Parsley (chopped)	75 ml (1 1/2 tsp)
Additional Fresh Thyme Leaves (chopped)	30 ml (2 tbsp.)

Instructions:

Melt and Saute: In a Dutch oven, melt butter over medium heat. Add diced onion and sauté until softened and aromatic.

Flour Power: Sprinkle all-purpose flour into the buttery mixture, stirring to create a roux. Cook for a couple of minutes to eliminate any raw flour taste.

Broth Fusion: Gradually pour in the chicken broth, stirring diligently to achieve a smooth and velvety consistency.

Chicken and Veggie Medley: Introduce the star ingredients—roast chicken, carrots, celery, whipping cream, thyme, salt, and pepper. Allow the flavors to meld as the mixture simmers to perfection.

Dumpling Magic: While the chicken and veggies simmer, it’s time to whip up the dumplings. Combine Bisquick™ mix, milk, and thyme in a bowl. Drop spoonfuls of batter onto the simmering chicken mixture.

Cook and Cover: Let the dumplings work their magic, cooking for 10 minutes uncovered, and then an additional 10 minutes with the lid on, until they’re fluffy and cooked through.