In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the onion, carrots and celery. Cook for 8-10 minutes, until softened.

Add the garlic and cook for another minute.

Sprinkle the gluten-free flour over the vegetables and cook for 2-3 minutes, stirring often. (You want to cook out any raw flour flavor.)

While whisking, slowly pour in the chicken stock. Whisk in a little at a time to avoid any lumps.

Once the chicken stock has been added, stir in the evaporated milk (or cashew cream if using). Stir in the shredded chicken, thyme and cracked pepper.

Bring to a simmer, and let cook while you make the dumplings.

For the Dumplings: In a medium bowl, combine the gluten-free Bisquick pancake & parsley. Add the milk and egg, then stir until the dough is evenly combined.

Give the chicken mixture a good stir and make sure the heat is set to low before scooping the dumplings.

Using a large or medium cookie scoop (either will work! just depends on what size you like the dumplings), scoop the dough and drop directly into the simmering soup. Place them all around the pot and leave space between the dumplings. They will spread as they cook.

Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.

Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.

Season to taste with salt and pepper (this is important!) and serve. Enjoy!