Heat a Dutch oven over medium-high heat and add a few swirls of oil. Once hot, add the chicken pieces and stir to coat with oil. Cook the chicken until all sides are golden brown and it’s cooked through. Approximately 5-6 minutes.

Remove the chicken to a bowl and set aside.

Turn the heat down to medium and add the butter. Once melted, add the carrots and sauté for 3-4 minutes.

Add the garlic to the carrots and sauté until the garlic is fragrant but not brown.

Sprinkle in the 1/3 cup of Bisquick to the pan and stir until everything is well coated and combined and there are no large clumps.

Add the chicken with its juices back to the pot and stir together so the chicken is coated with flour as well.

Combine the chicken broth and ½ cup of milk in a large measuring cup. Slowly add it to the pan while stirring.

Add the parsley, thyme, rosemary, salt and pepper and stir to combine.

Increase the heat to medium-high to bring the soup to a gentle boil, then reduce the heat to medium-low to maintain a simmer, stirring occasionally.

Add the peas, stir in and cook for 10 minutes uncovered, stirring occasionally.

In a medium mixing bowl, add 2 cups of Bisquick, garlic powder, parsley, salt and pepper and stir to combine.

Add 2/3 cup of milk and stir together until you have a sticky dough.

After the soup has cooked for 10 minutes, use two spoons to gently drop Tablespoons of the dough to the soup. Don’t worry if they sink. When cooking they’ll rise to the top.

Cover and cook for 10 minutes, then remove the cover and cook an additional 10 minutes or until the dumplings are firm on top and cooked through.

Remove from heat and start the broiler. Once hot, place the uncovered Dutch Oven under the broiler for a minute or two to lightly brown the dumplings. Watch closely as they can burn quickly.

Dinner is served!