1. 1. Brown the Meat and Saute Aromatics: Heat the olive oil in a large, oven-safe skillet (preferably cast iron or another heavy-bottomed pan) over medium-high heat. Add the ground chicken or turkey and cook, breaking it up with a spoon, until it’s no longer pink. Drain any excess fat. Stir in the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic, Italian seasoning, salt, and pepper, cooking for another minute until fragrant.

2. 2. Build the Creamy Sauce Base: Pour in the chicken broth, heavy cream, and condensed cream of chicken soup. Stir well to combine, making sure there are no lumps from the soup. Bring the mixture to a gentle simmer, stirring occasionally. The sauce should start to thicken slightly.

3. 3. Prepare the Dumplings: While the sauce is simmering, unroll the crescent roll dough. Do not separate the triangles. Instead, press the seams together to form a rectangle. Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares or strips. These will be your “dumplings.

4. 4. Add the Dumplings to the Skillet: Once the sauce is simmering gently, carefully drop the crescent roll dough pieces into the hot liquid. Arrange them in a single layer if possible, or gently nestle them into the sauce. Avoid overcrowding the pan too much.

5. 5. Cook the Dumplings: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 10-12 minutes. The dumplings will puff up and cook through, becoming tender and fluffy. You’ll know they’re done when they are no longer doughy and have absorbed some of the sauce.

6. 6. Serve Immediately: Once the dumplings are cooked, remove the skillet from the heat. Let it rest for a minute or two before serving. The sauce will continue to thicken slightly. Garnish with fresh parsley if desired, and serve hot directly from the skillet.