In a large Dutch oven, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion, 2 peeled and sliced carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the vegetables are softened and the onions become translucent. Stir in 3 minced garlic cloves and continue to sauté for an additional 30 seconds until fragrant.

Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables while stirring continuously for 1-2 minutes to form a roux.

Gradually pour in 4 cups of low-sodium chicken broth while stirring vigorously to avoid lumps. Follow with 1 cup of whole milk, combining until the mixture is evenly blended. Bring the broth to a gentle simmer over medium heat, about 5 minutes.

Mix in 3 cups of cooked shredded chicken, 1 teaspoon of dried thyme, and ½ teaspoon of dried parsley. Season with salt and pepper to taste, stirring well. Allow this mixture to simmer on low heat for 10-15 minutes.

Cut the 16 oz can of refrigerated buttermilk biscuit dough into quarters or sixths, then gently roll each piece into a ball. Set them aside.

Carefully place the biscuit pieces on top of the simmering chicken and broth mixture without submerging them. Cover the Dutch oven with a lid and reduce the heat to low. Cook the dumplings undisturbed for 15-18 minutes.

Remove the lid and garnish your dish with a tablespoon of chopped fresh parsley. Serve hot.