Chicken and Dumplings with Biscuits - Velvety Cream Sauce

Instructions:

1. Melt the butter in your large pot over medium heat until it begins to foam.
2. Add the onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
3. Stir in the minced garlic and cook for 1 minute until the scent fills your kitchen.
4. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes until the raw flour smell vanishes.
5. Slowly pour in the chicken broth while whisking.
6. Add the poultry seasoning, salt, and pepper. Bring the mixture to a gentle boil until the liquid begins to thicken.
7. Lower the heat to a simmer and stir in the heavy cream and shredded chicken until the sauce looks glossy.
8. Open the biscuit can and cut each biscuit into 4 equal pieces.
9. Drop the pieces into the simmering pot. Cover with a tight fitting lid and cook for 12 minutes until the dumplings are puffed and cooked through.
10. Stir in the frozen peas and parsley. Cook for 2 more minutes until the peas are bright green.