Aunt Linda calls this the warm-up bowl that turns a chilly day into a good one.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 20–25 minutes, until the chicken is cooked through and very tender and the vegetables are soft. Skim off any foam from the top if needed.
While the soup base simmers, make the creamy thickener. In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes, until it forms a smooth paste and smells slightly nutty but is not browned. Slowly whisk in the milk or half-and-half, a little at a time, whisking until smooth after each addition. Continue cooking and whisking until the mixture thickens slightly, 2–3 minutes. Remove from heat.
Stir the thickened milk mixture into the simmering pot of chicken and broth. If using, add the can of cream of chicken soup and whisk or stir until everything is well combined. Let the mixture simmer on low for another 5–10 minutes, stirring occasionally, until the broth is creamy and coats the back of a spoon. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf.
If you’re adding peas, stir the frozen peas into the pot now. They’ll warm through while you prepare the biscuit dumplings.
Open the can of refrigerated biscuit dough. On a cutting board, separate the biscuits and cut each biscuit into 4–6 smaller pieces, depending on how big you like your dumplings. For more tender dumplings, you can gently roll each piece into a rough ball, but this is optional.
Increase the heat under the pot slightly until the creamy chicken mixture is at a gentle simmer—there should be small bubbles around the edges but not a rolling boil. Carefully drop the biscuit pieces on top of the simmering mixture in an even layer, without stirring them in. They will puff and expand as they cook, forming a layer of dumplings on top.
Cover the pot with a tight-fitting lid and reduce the heat to low. Let the dumplings cook, covered, for 15–18 minutes. Try not to lift the lid during this time so the steam can cook the dumplings through. After 15 minutes, check one dumpling by cutting it in half; it should be cooked through and no longer doughy in the center.
Once the dumplings are cooked, gently nudge them aside with a spoon to stir the creamy chicken mixture underneath, being careful not to break the dumplings too much. The broth should be thick and stew-like, with the dumplings sitting on top.
Carefully ladle the hot chicken and dumplings into the two deep disposable aluminum steam pans, dividing the dumplings and creamy chicken mixture evenly between them. The pans should look generously filled, with dumplings nestled on top in a thick, creamy broth. Sprinkle with chopped fresh parsley if you like.
Let the pans sit on the speckled beige countertop for a few minutes to cool slightly before serving. Serve straight from the pans with a large spoon, making sure each bowl gets plenty of chicken, vegetables, creamy broth, and a couple of dumplings. This is the warm-up bowl that turns any chilly day into a good one.
Variations & Tips
For picky eaters, you can skip the peas and any visible herbs; keep the broth simple and smooth, and offer peas or extra veggies on the side. If your family prefers white meat, swap in boneless, skinless chicken breasts, but check for doneness a little earlier so they don’t dry out. To make it extra hearty, stir in 1–2 cups of diced potatoes with the carrots and celery, or add a handful of frozen corn with the peas. For a lighter version, use evaporated skim milk instead of whole milk or half-and-half and skip the cream of chicken soup; the broth will still thicken nicely from the flour and butter. If you like a stronger herb flavor, add a pinch of poultry seasoning or a sprig of fresh thyme while it simmers. To make ahead, cook the chicken and creamy base, cool it, and store in the fridge; reheat gently on the stove, then add the biscuit dough and steam the dumplings just before serving so they stay fluffy. Leftovers reheat well on the stovetop over low heat—add a splash of broth or milk if the sauce has thickened too much. For a fun family twist, let kids help cut the biscuit dough into shapes with small cookie cutters before dropping them into the pot.