A friend share this recipe with me years ago, and it makes the best chicken and dumplings I’ve ever had.

Chicken- can be a whole chicken, or chicken breasts, thighs, etc.

1-2 Cans of biscuits
Stick of butter
Salt
Pepper

Boil chicken until tender. Remove from broth to cool. Pinch canned biscuits into small pieces and add to broth. Add stick of butter. Remove chicken from bones and return to broth. Boil until biscuits are done, about 10-15 minutes. Salt and pepper to taste.

Here is another totally from scratch recipe that my friend Terri gave me. This recipe tastes pretty close to the above recipe.

1 (3 to 4 lb.) chicken, disjointed
2 qts. plus 1/4 cup water
2 cups self-rising flour
1 tsp. salt
1/4 cup shortening
1/2 cup melted butter (I don’t bother melting it.)
2 tsp. black pepper

Combine the chicken and the 2 qts. water in a stockpot. Cook over medium-high heat until done, about one hour. Remove the chicken from the pot, reserving the broth. Cool the chicken in cold water. Remove the bones, skin, and fat. Cut chicken meat into bite-sized pieces.

In a mixing bowl, combine the flour and salt. Cut in the shortening until mixture is coarse. Add the 1/4 cup water, and mix well with your hands. Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter-size pieces of flour, and drop them into the simmering chicken broth. Gently stir after adding several pinches. Repeat until all the dumpling mix is used. Stir gently. Add the butter and black pepper. Simmer 8 to 10 minutes. Slowly stir in the chicken meat. Serve in soup bowls. MAKES 8 TO 10 SERVINGS.

From The Blue Willow Inn Cookbook : Discover Why the Best Small-Town Restaurant in the South is in Social Circle, Georgia