Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 4–5 minutes, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.

Add the salt, pepper, thyme, garlic powder, onion powder, parsley, mustard powder, rosemary, and sage.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly.

Slowly pour in the chicken broth while whisking to prevent lumps. Stir in the milk and heavy cream.

Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the broth has thickened slightly.

Stir the shredded chicken into the creamy broth. Taste and adjust the seasoning if needed.

The broth should still be fairly loose at this point. The biscuit dumplings will absorb some of the liquid as they cook.

Separate the refrigerated biscuits and cut each biscuit into 4 pieces.

Bring the chicken mixture to a gentle simmer. Carefully arrange the biscuit pieces over the top of the chicken and gravy. Do not press them down into the liquid or stir.

Cover the Dutch oven tightly with a lid and cook for 12–15 minutes. The steam trapped inside the pot will cook the biscuit dumplings.

Remove the lid and continue cooking for another 3–5 minutes, until the dumplings are cooked through. To check for doneness, cut one dumpling in half. The center should be fluffy and no longer doughy.

Transfer the pot to the oven and broil briefly until the biscuit tops are golden brown. Watch carefully while broiling to prevent them from burning.

Let the chicken and dumplings rest for 5 minutes before serving. Spoon the creamy chicken, vegetables, and fluffy biscuit dumplings into bowls and serve warm.