Chicken and Dumplings

This recipe is a conglomeration of two recipes from Wheat Belly Cookbook as well as my own brain.
It is some real good comfort food.

3 tablespoons butter, divided
1/2 onion, diced
1-2 cloves of garlic, minced
1/2 head of cauliflower, cut into small florets
1/2 head broccoli, cut into small florets
2 carrots, diced
2 ribs celery, diced
5-6 chicken tenderloins, cut into bite sized pieces
1 teaspoon dried thyme
3 cups chicken broth
1/2 cup sour cream or canned coconut milk
Salt and pepper to taste
1 recipe of biscuit dough - I used Pamela's baking and pancake mix. The biscuit recipe is on the bag.

Preheat oven to 350.
Melt 2 tablespoons of butter in a oven safe pan (like a dutch oven) and saute the onion, garlic, carrot and celery for 5 minutes.  Add in the cauliflower and broccoli and continue to saute for 6-8 more minutes. Add in the broth and simmer until you finish the next step.

In a small saute pan, melt the remaining 1 tablespoon of butter.  Saute the chicken until it is no longer pink on the outside.  Then mix it in with the vegetables.  Add in the thyme and S&P.

Put the whole thing in the oven and bake for 10 minutes while you make the biscuit dough.

Take out the vegetable and chicken out of the oven and turn up the heat to 400.  Stir in the sour cream or coconut milk and drop the biscuit dough all over the top in heaping tablespoons.  Bake for 15 minutes or until the biscuits are cooked through.

This is so buttery and yummy and makes you feel like it is hugging you.