Step 1

In a large saucepan over medium-high heat, cook butter and diced onions until onions are translucent.

Step 2

Add the flour to the pot and stir well.

Step 3

Continue cooking until the flour just starts to turn golden brown.

Step 4

Add the chicken broth to the pot and stir really well.

Step 5

Add the cream and stir again.

Step 6

Bring the liquid to a boil. While waiting for the liquid to come to a boil cut the Pillsbury biscuits into quarters.

Step 7

Once the liquid is boiling add the peas and carrots (drain them first), shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.

Step 8

Add the pieces of biscuit dough to the pot and stir gently.

Step 9

Cover the pot and reduce heat to medium-low.

Step 10

Continue cooking the chicken and dumplings for 20 minutes while covered, stirring gently every 5 minutes to make sure nothing sticks to the bottom of the pot.

Step 11

After twenty minutes stir well and serve.

Step 12

Enjoy!