8 pieces chicken (breasts, legs, thighs)
Flour
Salt and pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. celery salt
1/4 tsp. poultry seasoning
3 tbsp. vegetable shortening
2 cans chicken gravy
1 c. prepared biscuit mix
3/4 c. milk

Dredge chicken parts with flour. Sprinkle with salt, pepper, and seasonings. In a Dutch oven or similar large pot, brown chicken in shortening. Add gravy. Cover and simmer 1 1/2 hours. Twenty minutes before end of cooking time, mix together, biscuit mix and milk. Spoon onto hot mixture. Simmer 10 minutes uncovered, then 10 minutes covered. Serves 6-8.