Chicken & Dumplings

0 In a large pot over medium-high heat, melt the butter with the olive oil. Add the diced celery, onions, and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.
1 Lower the heat to low. Add the flour and whisk it in to form a roux. Cook the roux for 2-3 minutes, stirring constantly.
2 Slowly add the chicken broth, cream of chicken soup, and shredded chicken. Mix well and bring the soup to a simmer over medium heat.
3 While the soup heats up, prepare the cheddar bay biscuit mix according to the package directions, then set aside.
4 Once the soup begins to boil, drop spoonfuls (1 to 1 ½ tablespoons each) of the biscuit dough directly into the pot. Do not stir. Cover the pot and simmer for 15-20 minutes, or until the dumplings are fully cooked.
5 Take off the lid and stir gently to mix the dumplings with the sauce. Serve hot and enjoy!
6 Optional: For extra creaminess, turn off the heat and stir in heavy whipping cream before serving.