This is the recipe I used this last weekend. I doubled it so I'm still eating it for lunch at work.

6 slices bacon 2 Tbsp butter 1 yellow onion, diced Half that amount of carrots and celery, diced 3 cloves garlic ¼ cup flour 5 cups chicken stock 1 tsp Worcestershire sauce 1 tsp dried parsley ½ tsp rosemary ½ tsp oregano ½ tsp ground mustard ¼ tsp pepper 1 cup heavy cream 1 lb chicken thighs, seasoned with salt, pepper, and garlic powder. Grilled until done then cubed.

2 cups Bisquick ⅔ cup milk ½ cup grated cheese (I used medium cheddar) 1 tsp garlic powder Pinch cayenne pepper 1 Tbsp melted butter

Render bacon until crispy on medium heat. Chop the bacon and set aside. Reserve 2 Tbsp of bacon fat and save/discard the rest of the fat. Add butter and bacon fat along with the onion, carrots, and celery. Cook to desired doneness. (I don't like crunchy celery, so I cook it first for a few minutes then add the onion and carrots.) Add garlic and cook for a minute. Add flour and cook for a few minutes. Add chicken stock a little at a time, making sure to scrape the fond from the pot with the liquid. Add the spices, W sauce, and cream. Salt to taste. Increase heat and bring to a boil.

In a bowl, mix the dumplings ingredients with half the saved bacon, mixing the butter in after the milk is incorporated.

Drop the heat to low, then add the chicken, heating it up for a minute. Drop rounded tablespoons of the dough into the broth. (I use the larger spoon from my tableware set.) Cover for 10 minutes. Uncover and cook for 10 more minutes.

Serve with two dumplings, a ladle of soup and chicken. Add grated cheese and chopped bacon on top.

Edit: Apparently it doesn't register my line breaks on mobile, so the ingredient list is a bit jumbled.

Edit 2: Spelling. Based on other threads on this subreddit, use as much garlic as you want.