2 TBS olive oil

1 large onion, chopped

2 medium carrots, chopped

2 ribs of celery, chopped

3 garlic cloves, minced

¼ cup all-purpose flour

½ cup of white wine

6 cups of chicken stock

1 bay leaf

½ tsp freshly ground black pepper

1tsp salt1

½ pounds of shredded cooked chicken meat (can substitute turkey)

½ bag (1 cup)

Tait Farm Foods Herbed Biscuit Mix

3 TBS cold unsalted butter

½ cup water½ cup heavy cream

2 TBS Italian parsley chopped

1 TBS fresh thyme leaves

Heat the oil over medium high heat. Add the onions, carrots and celery. Cook, stirring, until tender. Add the garlic. Cook until fragrant. Add the ¼cup of flour and stir until veggies are coated. Slowly stir in the wine and then the stock. Bring to a simmer. Add the bay leaf, salt and pepper. Cook for 5 minutes. Meanwhile-cut the butter into small pieces and mix with a fork or pastry blender into the biscuit mix. Once the butter is evenly blended add the water. Mix gently to a soft dough. Don’t overwork. Add the chicken to the vegetable mixture. Drop the biscuit mix by heaping tablespoon full into the chicken and broth. Reduce heat to low. Cover and simmer gently for 15 minutes until dumplings are cooked. A toothpick inserted into them should come out clean. Stir in cream and fresh herbs. Taste for salt and pepper seasoning. Adjust if necessary. Remove the bay leaf. Ladle into wide bowls.