In a large pot, bring the chicken broth and diced carrots to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes.

Stir in the shredded cooked chicken, frozen peas, heavy cream, and chili flakes, bringing the mixture back to a gentle simmer.

Drop the cut biscuit dough pieces evenly over the surface of the simmering broth.

Cover the pot tightly with a lid and cook on low heat for 15 minutes without opening to allow the steam to cook the dumplings.

Remove from heat, gently stir, garnish with fresh chopped parsley, and serve immediately.