In a large Dutch oven bring chicken stock, onion, celery, carrots, bay leaves, thyme, salt and pepper to a low simmer (low simmer = tiny bubbles), cover for 10 minutes. 

In the meantime, tear up chicken into pieces, and add chicken and any liquid to the simmering pot.

In a second large pot add water and chicken base and bring to a low simmer.

Remove bay leaves from pot #1 and discard.

Cut up biscuits and set aside.

In a sauce pan, melt butter over medium heat, add flour whisking constantly, until flour turns golden (1 - 2 minutes).  Add to pot #1 with the stock, chicken and veggies.  Stir until well incorporated and sauce is thickened (about 2 minutes). 

Add 1/2 of the cut-up biscuits to each low simmering pot, and cover for 15 minutes (DO NOT PEEK!).

Transfer dumplings from pot #2 to pot #1. Discard liquid from pot #2.  Gently stir in heavy cream and parsley. Taste and add more salt / pepper if needed, and serve.