In A Pinch Chicken -n- Dumplings

I used to make "homemade" chicken & dumplings for lunch a couple of times a month. Then my Grandmother-in-law turned me on to this "quickie" version. So good in a pinch, who cares if it's a busy day and you don't have much time for a complicated dinner--they'll never even notice if you serve the right dessert...



6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
1/3 cup frozen mixed vegetables
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add vegetables & the cans of condensed soup. Season with salt and pepper. '
Pull the biscuit dough into pieces, and add to the soup, cover. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.