1 large can cream of chicken soup
32 oz. chicken broth
4 boneless skinless chicken breasts
3 to 4 cups of flour
3/4 cups whole milk
Crisco (for dumplings and to grease biscuit pan)
1 bag of frozen mixed peas and carrots (optional for broth)
Place cooked chicken into large pot on a medium to high stovetop. Pour in broth and cream of chicken soup. Season with salt, pepper, poultry seasoning, and parsley flakes. Meanwhile pre-heat oven to 450 for biscuits. To make dumplings: mix flour, an egg size dollop of crisco, and milk into a bowl and whisk together. Take a cup of the dumpling mixture and roll in flour into a ball shape. Bring the broth to a broil and drop the dumpling balls into the pot. Mix in frozen vegetables, stir, and cover the lid and let simmer until the vegetables are softenend. Take the leftover mix and make biscuits to enjoy with your chicken and dumplings. Place in oven on a non stick or grease pan with crisco, and cook 10-12 minutes.