Chicken and Dumplings

2 cups Chicken, cooked

2 Carrots

2 stalks Celery plus their, leaves

1 Onion

1 tsp Thyme, fresh

4 cups Chicken stock/broth

1 1/4 cup All-purpose flour

1 tsp Baking powder

1 tsp Kosher salt

1 Salt and pepper

4 tbsp Butter

1 cup Whole milk

1 1/2 lb Chicken breasts

2 Carrots

2 Celery, ribs

1 cup Peas, frozen

1/2 tsp Thyme

1 Yellow onion

1 14.5 oz. can Chicken broth

1 10.5 oz. can Cream of celery soup

1 10.5 oz. can Cream of chicken soup

1/2 tsp Black pepper

1 More thyme and pepper

16 1/3 oz Pillsbury grand biscuits

1 cup Water

2 cups Chicken, cooked

2 Carrots

2 stalks Celery plus their, leaves

1 Onion

1 tsp Thyme, fresh

4 cups Chicken stock/broth

1 1/4 cup All-purpose flour

1 tsp Baking powder

1 tsp Kosher salt

1 Salt and pepper

4 tbsp Butter

1 cup Whole milk

1 1/2 lbs Chicken breasts or thighs, boneless skinless

1/4 tsp Poultry seasoning

1/4 tsp Garlic powder

1 Onion, medium

2 tsp Parsley, dried

2 cups Chicken broth

2 cans Cream of chicken soup

1/2 tsp Seasoned salt

10 Buttermilk biscuits, canned regular size

2 tbsp Butter

1 lb Chicken breasts, boneless skinless

2 Celery, ribs of

1/2 Onion, medium

6 cups Chicken broth

3 cups All-purpose flour

1 tbsp Baking powder

1 1/4 tsp Salt

1 Salt and pepper

1 1/8 cup Milk

2 lbs Chicken breasts or thighs, boneless skinless

2 10 oz can Cream of chicken

1 tsp Poultry seasoning

1 clove Garlic

1 tsp Parsley, dried

1 Sweet onion

3 cups Chicken broth

1 package 8-count refrigerated biscuit dough, refrigerated

1 tsp Black pepper, cracked