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Glad you folks like it. I used some shortcuts in this batch instead of making everything from scratch.

Chicken and Dumplings

Ingredients
32 oz cold water
1 1/2 pound frozen boneless skinless chicken thighs
1/4 tsp sea salt or kosher salt
1/8 tsp freshly ground black pepper (use more or less for your preference)
1 tsp garlic powder (use more or less for your preference)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
1/4 cup flour
1/2 tsp freshly ground black pepper
1 tsp garlic powder

1. Place water, chicken, salt, pepper, and garlic powder in a 4 to 5 quart covered pot or saucepan.
Bring to a boil over medium-high heat then reduce to low and simmer until internal temp of chicken is 165°F, approximately 1/2 hour.

2. Remove the chicken and let cool. Strain the broth through a fine mesh strainer then return it to the pot.

3. Shred the cooled chicken using two forks, put back into the pot and add the condensed soup and poultry seasoning.

3. Heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low.
Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

4. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

5. In a large bowl or container add 1/4 cup flour, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder and mix thouroughly.
Add strips to flour mixture as they are cut then toss to coat the strips.

6. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low.
Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.