Add biscuit mix followed by milk (or water) to a bowl. Mix until just combined (do not over mix). Set aside in the refrigerator.
Season your cut up chicken generously with salt and pepper.
In a large pan over medium heat, melt two tablespoons of butter.
Once the butter is melted and heated, add your chicken to the pan and toss.
Once you chicken is mostly cooked, add in garlic, ginger, cayenne, rosemary, thyme and bouillon paste.
Stir then mix in your onions and celery.
After sweating the onions and celery for about 2 minutes, add your potatoes followed by 3 cups of water and your bay leaves.
Reduce the heat to low, put the lid on and let it simmer until the potatoes start getting tender (about 3 to 4 minutes).
Before your potatoes are cooked, add in your carrots, stir and cover for another 2 to 3 minutes.
Next, add your peas if using frozen. If using canned, add them a little later so they don't over cook.
Add in half of your parsley and give it a stir. At this point taste for salt and you may add more water if desired.
In the meantime, in a small bowl soften the remaining two tablespoons of butter then add the two tablespoons of flour to it. Mix until it becomes a paste.
Add this mixture to the pan, stir until it is evenly dispersed and the soup begins to thicken.
Now take your dough from the fridge and using a spoon or an ice cream scooper, drop dollops of the dough on top of your soup. Place your lid on the pan and allow the dumplings to cook for about 2 to 3 minutes.
In about a couple of minutes, flip the dumplings over and replace the lid on the pan allowing to cook for another 2 to 3 minutes.
Finally top with your remaining parsley, turn off the heat and serve warm.
