In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add in chopped vegetables like carrots, celery, and peas, stirring occasionally. Sauté for about 5-7 minutes until they soften and become fragrant.

Once the vegetables have softened, stir in your cooked and shredded chicken along with 4 cups of chicken broth. Bring the mixture to a gentle simmer, allowing it to bubble away for about 10 minutes.

While the soup simmers, preheat your oven according to the refrigerated biscuit package instructions. Open the biscuits and tear each one into quarters.

Carefully drop the quartered biscuit pieces into the simmering soup. Cover the pot with a lid and let it simmer for 15-20 minutes.

After 15-20 minutes, lift the lid and check the dumplings. If they look slightly golden and bounce back when touched, they are perfect for serving.

Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in fresh thyme or other herbs if desired, and serve hot.