Chicken and Dumplings

Coat the chicken thighs with avocado oil, salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat olive oil in a Dutch oven and sear the chicken for about 3–4 minutes per side until browned, then remove and set aside.

In the same pot, sauté the diced onion, celery, and carrots until softened.

Add melted butter and stir in flour to create a roux.

Pour in the cream of chicken soup and chicken broth, stirring to combine into a creamy gravy.

Return the chicken to the pot, shred it, and let the mixture simmer for 15 minutes, adjusting seasoning as needed.

For the dumplings, mix biscuit mix with warm milk to form a sticky dough.

Drop small portions of the dough into the simmering broth, cover, and steam for 15 minutes until the dumplings are cooked through.

If the gravy is too thick, thin it with additional warm chicken broth before serving.