In a large pot, add whole chicken, 16 ounces chicken broth and enough water to cook chicken.

I filled my pot about halfway full with water and chicken broth.

Add a little salt and allow to cook until done completely. I put my chicken in frozen, and it took about two hours to cook completely.

Once the chicken is done, grab a strainer and another lage post. Stain the liquid through the strainer and allow chicken to fall into strainer as well. Be sure to keep the liquid, you’ll be using that later.

Allow chicken to cool and pull off into small pisces so there is chunks of chicken.

Once you are finished add chicken to large pot (I had about 4 heaping cups of chicken) and 4-5 cups of the chicken stock. If you don’t have that much left you can add water or chicken broth for the remaining amount.

Add one 12 ounce bag of frozen peas and carrots and allow to simmer for about 15 minutes.

Satl and pepper to your liking.

Combine ½ cup of water and ½ cup of flour in a bowl or cup and mix completely and set aside. You’ll use this to thinking the liquid.

Cut in biscuits into hafls or forths and set aside.

Add the flour and water mixture to the chicken, and mix. Turning heat down to low. You may need to add another cup or two of water if the mixture begins to thicken to quickly.

Turn the heat down to low and add the biscuits, you may need to add another cup or two of water if mixture begins to thicken too quickly. Allow to cook on low until biscuits have firmed up and turned into dumplings. Be sure to stir every few minutes to keep things from burning. Stir from the top up until the biscuits develop a most firm consistency.

Remove from stovetop, garnish with green onions and enjoy.