Creamy Chicken and Dumplings

Drain the liquid from the canned chicken into a large pot or Dutch oven. Do not discard the liquid.

Shred the chicken with a fork and add it to the pot.

Add the cream of chicken soup, drained potatoes, drained peas, and drained carrots to the pot.

Pour in the evaporated milk, crumble in the bouillon cubes, and add the water.

Season with salt and pepper to taste, stir everything to combine, and bring the soup to a boil over medium-high heat.

While the soup is heating, prepare the dumpling dough. In a separate bowl, combine the biscuit mix with water according to the package directions. For richer dumplings, you can replace some of the water with evaporated milk.

Once the soup is boiling, drop spoonfuls of the dumpling dough into the pot.

Cover the pot, reduce the heat, and let it simmer for 10-12 minutes, or until the dumplings are cooked through.

Gently stir the soup, breaking apart the dumplings slightly. Serve hot and enjoy.