1. Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the chicken, season with salt, pepper, thyme, parsley, and paprika, and cook until lightly browned on the outside.

2. Add the onion, carrots, and celery to the pot and cook until the vegetables begin to soften and the onion is translucent, then stir in the garlic and cook just until fragrant.

3. Sprinkle the flour over the chicken and vegetables and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.

4. Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot, then add the bay leaf and bring the mixture to a gentle simmer.

5. Stir in the milk or half-and-half and continue simmering over medium-low heat for 10 to 15 minutes, until the chicken is cooked through and the sauce has thickened to a creamy, stew-like consistency.

6. Stir in the frozen peas and corn, taste the sauce, and adjust seasoning with additional salt and pepper if needed, then let the mixture return to a gentle simmer.

7. Cut the refrigerated biscuit dough into small pieces and scatter them evenly over the surface of the simmering chicken mixture, leaving a little space between each piece.

8. Cover the pot with a tight-fitting lid and cook over low to medium-low heat for 15 to 18 minutes, without lifting the lid, until the biscuit pieces are puffed and cooked through in the center.

9. Remove the pot from the heat, discard the bay leaf, stir in the fresh lemon juice if using, and sprinkle the top with chopped parsley.

10. Ladle the chicken, vegetables, gravy, and biscuit “dumplings” into bowls and serve warm.