Chicken N’ Dumplings

Prepare Biscuit Mix according to package instructions. Do not roll out dough. Cover dough and refrigerate until needed.
In a large stock pot over medium-high heat, boil chicken breasts in chicken stock until fully cooked (approximately 10 minutes).
Remove chicken from pot, let cool, then cut into quarter-sized pieces and set aside, keeping the stock hot until needed.
In a large skillet, melt butter over medium heat then sauté onion and celery until translucent.
Add sautéed onions and celery to hot chicken stock.
Stir in thyme, sage, salt, and pepper. Bring to a boil then reduce to a simmer.
Scoop out dough using two small spoons to create dollops that are approximately the size of a nickel.
Add a batch of 12 to 15 dumplings at a time to stock pot.
Allow to simmer for approximately 5 minutes before adding another batch. Repeat with remaining dumplings.
After simmering for 1 hour, add chopped chicken and simmer for 15 to 20 minutes more.
Check for seasoning and adjust with salt and pepper to taste.

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