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!

Submitted by: Carmen L Moore