2 1/2 lbs chicken thighs
or boneless breasts
1 can biscuits (cut each
in 1/2 )
2 stalks celery, thinly
sliced
1 medium onion, thinly
sliced
2/3 cup grated carrots
3 tbsp. black pepper
1 tsp. white pepper
1 tsp. seasoned salt (or
to taste)
1 tsp. paprika
1 tsp. onion and garlic
powder
1 tsp. chicken base or 1
bouillon cube
1 bay leaf

Preheat a large Dutch
oven or soup pot, coat
lightly with oil or spray
to keep the chicken
from sticking as you
lightly brown it on both
sides along with the
onion and celery. Cover
with water, add
seasonings, bay leaf
and chicken base.

Cover and let boil on a
medium heat for 8-12
minutes.

Next, add cut-up
biscuits to the pot 2 at a
time so they won’t
clump together. Add
the peas and carrots.

Cook for another 10-12
minutes, stirring pot to
keep dumplings from
settling and sticking to
the bottom.

Serve with a warm pan
of cornbread or a
basket of hot rolls.
Perfect for a fall or
winter supper!