Chicken and dumplings recipe

Ingredients

• 2 tablespoons butter or coconut oil, divided
• 8 boneless, skinless chicken thighs 2 onions, chopped 2 carrots, sliced 2 ribs celery, sliced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 recipe Basic Biscuits
• ½ cup sour cream or canned coconut milk

1. Preheat the oven to 350°F.
2. In a Dutch oven over medium-high heat, heat 1 tablespoon of the butter or oil. Cook the chicken, turning occasionally, for 5 minutes, or until golden on all sides. Remove to a plate and set aside.
3. Heat the remaining 1 tablespoon butter or oil. Cook the onions, carrots, and celery, stirring occasionally, for 5 minutes, or until the onions start to soften. Add the broth, thyme, the remaining ⅛ teaspoon salt, and the reserved chicken. Increase the heat to high. Bring to a boil. Bake, uncovered, for 20 minutes.
4. Meanwhile, prepare the biscuits. Remove the Dutch oven from the oven and stir in the sour cream or coconut milk. Increase the oven temperature to 400°F.
5. Dollop 8 biscuits onto the chicken mixture. Bake uncovered for 15 minutes. Cover and bake for 15 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 170°F.