In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion, celery, and chopped carrots, sautéing them until they soften, about 5–7 minutes. Stir in minced garlic and fresh thyme leaves, cooking until fragrant.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps, and let the mixture come to a simmer. Cook for about 5 minutes until the broth thickens slightly.

Once the base has thickened, stir in 3 cups of shredded rotisserie chicken. Season with salt, black pepper, and 1 teaspoon of poultry seasoning. Allow everything to heat through for another 2 minutes.

Take the refrigerated biscuit dough and separate it into quarters. Gently drop the dough pieces onto the surface of the simmering stew without stirring. Cover the pot and let it simmer for 15–20 minutes.

After 20 minutes, carefully stir in 1 cup of heavy cream, blending it into the pot gently. Let the dish sit off the heat for about 5 minutes before serving.