Chicken and Dumplings

On a plate, season the chicken breasts with dried oregano, cayenne pepper, smoked paprika, garlic powder, black pepper, and salt.

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken and sear on both sides until a golden-brown crust forms.

Remove the seared chicken from the pot and set it aside.

In the same pot, add the diced celery, carrots, and onions. Sauté for 5-7 minutes until the vegetables have softened.

Add the dried rosemary and minced garlic, and cook for another minute until fragrant.

Add the butter and allow it to melt. Then, sprinkle in the flour and stir continuously for 1-2 minutes to cook out the raw flour taste and form a roux.

Slowly pour in the chicken broth while whisking to break up any lumps. Then, stir in the heavy cream.

Season the soup base with a little more of the same seasonings used for the chicken (garlic powder, paprika, etc.) to taste.

Return the seared chicken to the pot. Bring the mixture to a simmer, then cover and let it cook for about 10 minutes.

While the soup simmers, prepare the dumpling batter. In a medium bowl, combine the biscuit mix, the included seasoning packet, and water. Mix until just combined; do not overmix.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Using a spoon or cookie scoop, drop spoonfuls of the dumpling batter into the simmering stew.

Cover the pot and let the dumplings simmer for 10-15 minutes, or until they are cooked through and fluffy.

Garnish with fresh parsley if desired, and serve hot.