In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, carrots, and garlic. Cook, stirring often, until tender, about 6-8 minutes.

Stir in the shredded cooked chicken, chicken broth, evaporated milk, and cream of chicken soup. Bring mixture to a simmer. Season with salt and pepper to taste.

Cut each biscuit into 4 equal pieces and lightly toss in flour to prevent sticking.

Add the floured biscuit pieces to the simmering soup. Gently press them under the broth using a spoon or spatula.

Cover the pot with a lid and cook the dumplings for about 8-10 minutes, stirring occasionally so they don’t clump together.

Check one dumpling to ensure it’s cooked through in the center. Once the biscuits are fluffy and cooked, serve immediately!