Rinse the chicken pieces. Place the chicken in a large stockpot. Add the chicken stock and bay leaf. Place over medium high heat and bring to a boil. Reduce the heat to medium, cover and cook for approximately 40 minutes or until the chicken is cooked through, turning the pieces over ½ way through the cooking time.
Remove the chicken from the hot stock and place on a plate to cool. When the chicken is cool to the touch, remove the meat from the bone and tear into large shreds. I like to leave the drumsticks and wings in tact because I like the way it looks but this is up to you.
Add the carrots to the boiling stock and cook for 5 minutes before adding the rest of the vegetables and cooking for another 10 minutes.
Gently drop the biscuit quarters in a single layer on top of the liquid. Cover the pot and continue cooking for an additional 10 minutes or until the biscuits are firm. With a wooden spoon gently turn the dumplings over. Cover once again and cook for an additional 2 - 3 minutes.
While the dumplings are cooking, place the flour in a shallow bowl. Slowly add the milk to the flour, whisking constantly to make a creamy paste. Add the thyme and sage to the paste.
Reduce the heat under the pot to low. Gently push a couple of the dumplings to the side to make a hole so that it is easier to add the remaining ingredients. While stirring constantly, add the paste to the broth in the pan, stirring until it is completely incorporated. Add the butter and continue stirring to incorporate.
Add the chicken meat to the simmering liquid and heat until the broth has thickened and the meat is heated through. Ladle into shallow bowls and garnish with chopped parsley.