Recipe: Skillet Chicken with Biscuit Dumplings (using refrigerated biscuit dough) (My Great Recpies)

Leo,
It's been awhile, but if you're still looking...here is your recipe My Great Recipes.

SKILLET CHICKEN WITH BISCUIT DUMPLINGS

Biscuit dumplings shorten the preparation time for this savory all-in-one dish. You will save money if you buy a whole chicken and cut it up yourself. For 4 servings you will need:

1 (3 to 3 1/2 lb.) frying chicken, cut up
1/2 tsp. salt
1 tsp. paprika
1/4 cup butter
1 (10 3/4 oz.) can condensed chicken broth
1 tbsp. instant minced onion
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
3 cups frozen peas & carrots, thawed
1 (8 oz.) pkg. refrigerated buttermilk biscuits
Minced fresh parsley (for garnish)

Sprinkle chicken pieces on both sides with salt and paprika.

Melt butter in a large skillet. Add chicken pieces and saute until well browned on both sides.

Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken.

Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes.

Add vegetables and bring to boiling again.

Top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through.

Sprinkle with parsley.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients but use only 2 1/2 cups broth and water.