Easy Chicken and Dumplings

8-12 chicken thighs, fat removed

1 onion

flour

1 8 oz can chicken broth

1 8 oz can cream of chicken soup

1 8 oz can cream of mushroom soup

1 8 oz can cream of celery soup

1 package frozen peas and carrots

1 package Pillsbury biscuit dough

Lightly dust chicken thighs in flour, salt and pepper. Chop the onion and brown it in large skillet over medium high heat. Add chicken thighs. Once both sides of the thighs are browned, cover the meat with chicken broth. Reduce heat.

Add the cream of chicken, cream of mushroom and cream of celery soups, along with a soup canful of water for each. Add the package of frozen peas and carrots.

Simmer and stir until the veggies are cooked in the center. Add the Pillsbury biscuits to the top of the mixture, cover the skillet and wait a few minutes before turning the heat off. Wait a few more minutes before opening the pot and serving.

Sprinkle with black pepper to taste.

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