For Herbed Buttermilk Dumplings (aka Biscuits):

Preheat oven to 425 degrees F.  In a large bowl, blend together all-purpose flour, sugar, baking powder, salt, black pepper, rosemary, parsley, and thyme.  Cut cold cubed butter into flour mixture using a pastry cutter, two knives or your hands.  Butter should be pea-sized.  Add the buttermilk and milk.  Blend until just combined.  Turn onto a well-floured board.  Pat and fold dough two to three times.  Pat dough to about 1/2 inch thickness.  Cut with a straight-sided round cutter (2- to 3-inch rounds).  Set aside.

For Chicken Filling:

Melt the unsalted butter in a large oven-proof saucepan or skillet.  Add onion and cook until softened (about 5 minutes). Add garlic and cook for an additional minute.  Sprinkle all-purpose flour or onion and garlic.  Stir to evenly coat.  Gradually add chicken broth/bouillon to onion mixture.  Stir well after each addition.  Bring to a boil and add diced carrots and celery.  Cook for about 5 minutes to let vegetables soften slightly, before stirring in rotisserie chicken.  Add salt and pepper to taste.*

Top chicken mixture with cut herbed buttermilk dumplings (aka biscuits). Space cut dough about 1/2 to 1-inch apart, depending on the size of your oven-proof skillet. Bake for 21-25 minutes or until biscuit tops are golden brown.  Sprinkle with chopped fresh parsley.  Serve immediately.  Topping with freshly grated parmesan is optional!