Not your momma's chicken and biscuits

My mom used to spend hours making chicken and dumplings and boy did we really enjoy them, but you can have the home cooked experience of that meal without all of the fuss. It's even easier if you are using left over chicken or buy a rotisserie chicken at the store. Here's what you do.

Two cups of cubed or shredded chicken
Two cups of picsweet frozen mixed veggies
One box of chicken stock
Half a stick of butter
Half a cup of flour
One large white onion chopped
Salt and pepper to taste
Garlic powder to taste
One teaspoon each of dried basil and dried oregano
One cup of water
One refrigerated tube of Pilsbury Southern Style Biscuits

Start out making your rue. This is adding the butter to a stock pot until melted on medium heat, then adding the onions. Let saute' until onions are translucent. Add in the salt, pepper, garlic powder, basil and oregano and simmer for 2 mins. Add half of the flour. This should produce a paste in the pan. If not, add a bit more of the flower until a paste is formed the consistency of peanut butter. Add chicken stock, stirring constantly, then add water. Raise heat to medium high and this should form a gravy-like consistency in about 7 minutes. If it's thicker, add more water, if it's too thin, add some water to the remainder of your flour and stir out the lumps...then add to the rue. Now, add the veggies and the chicken and let cook together for five minutes. Using the temp on the biscuit dough package, set the oven. This should be 350 degrees. Pour your "soup" into a baking dish and top with biscuit dough. I like to cut these in half and leave little breaks between them so the sauce can bubble up between them...mmm mmmm good! Place uncovered in the oven until biscuits are golden brown on top. Serve piping hot in a shallow bowl and sop up the extra juice with the biscuits. This is an easy, quick and delicious meal. Even my picky eaters suck all of this dish down! Enjoy!