1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can condensed cream of celery soup
3 1/2 C chicken broth
1 medium onion, finely chopped
4 boneless, skinless, chicken breasts
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp butter, cut into cubes
1 C frozen peas and carrots, thawed
1 16.3 oz. can large refrigerated homestyle buttermilk biscuits
1/3 C chopped fresh Italian, flat-leaf, parsley
1 hard-boiled egg, chopped
freshly ground pepper, to taste
Spray a 5-6 quart crock pot with non-stick cooking spray. Add and mix both soups, broth, and onion.
Place chicken in crock pot. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
Cook on low for 6 hours.
Uncover. Shred chicken, using 2 forks or an electric mixer. Stir in peas and carrots.
Increase heat to high.
Roll biscuits and flatten to 1/4 inch thickness. Cut each biscuit into 4 strips.
Place strips in stew, pressing gently with back of spoon to submerge in liquid.
Cook on high for 1 1/2 hours or until dumplings are thoroughly cooked.
Sprinkle with parsley, egg, and additional pepper.