Boil the chicken over medium heat about 15-20 until it's fork tender. I like to salt salt and poultry seasoning to the water but it's optional. (You can use a whole chicken or breasts or thighs. I prefer thighs.)

Reserve the water you boil the chicken in. You may want to use some if you want to thin down your chicken and dumplings at the end.

Shred the chicken with a fork

Over medium heat, put the shredded cooked chicken in a pot and pour the chicken stock over it.

Add the poultry seasoning

Add the frozen peas and carrots. Add celery if you want, my family doesn't like celery.

Bring everything to a simmer

While the mixture is heating up open your biscuits.

Flour a cutting board and use a rolling pin to flatten the biscuit. When you have your desired thickness, cut it into strips. We like very thin, wide strips. They will expand when they cook.

Once your stove top mixture is simmering, slowly add in the biscuits. Stir frequently add you add them. Once you have them all in, it will take 10-20 minutes to cook depending on the size of your dumpling. Frequently stir to keep the dumplings from sticking.

If it's too thick you can slowly add some of the water you used to boil the chicken a little bit at a time. Sprinkle parsley on top.