Easy Chicken and Dumplings

In a large pot or Dutch oven, combine the cream of chicken soup, chicken broth, salt, pepper, and poultry seasoning. Whisk to combine.

Add the chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Cover and let the chicken cook until tender and cooked through, about 20-25 minutes.

While the chicken cooks, prepare the dumplings. Lightly flour a clean surface.

Separate the biscuits and place them on the floured surface. Sprinkle more flour on top.

Roll each biscuit out until it's about 1/8 to 1/4 inch thick.

Using a pizza cutter or knife, cut the rolled biscuits into strips or squares.

Once the chicken is cooked, remove it from the pot. Let it cool slightly, then shred it with two forks.

Drop the dumpling pieces into the simmering broth, a few at a time, then give it a gentle stir.

Add the shredded chicken back to the pot and stir to combine.

Let everything cook for about 15-20 minutes, until the dumplings are cooked through and the broth has thickened.

If you prefer a thicker broth, mix the cornstarch and cold water in a small bowl to create a slurry. Stir it into the pot and cook for another minute until thickened.

Serve hot, garnished with fresh parsley if desired.