Easy Chicken and Dumplings!

Yum, this is one of our favorite recipes! I have "doctored" it up and perfected it in my mind, and according to Tim! I always make a double recipe and freeze the other half, which in our case is what I am doing with everything almost these days for that bed rest time that's approaching!

Anyway here it is! This is NOT doubled, but still serves around 4-6 people.

1 (32-oz) container of low-sodium chicken broth
1 (10 3/4-oz) can of reduced-fat cream of chicken soup
2 (9-oz) packages of Purdue oven-roasted chicken, cut into small pieces
1/4 tsp. poultry seasoning
1/4 tsp. dried minced onion
1 (16-oz) can of refrigerated jumbo flaky layers buttermilk biscuits (the flaky layers makes them easy to divide into small pieces)
1 1/2 cups of frozen corn
1 1/2 cups of frozen peas
1 1/2 cups of frozen diced carrots (I use fresh sometimes, just boil for 35 minutes prior and cut them up small before adding to mixture)
1/3 cup of half n half (I like this because it makes it more creamy)
Salt and pepper, to taste

Bring first 5 ingredients to a boil in a large pot over medium heat. Cover and reduce heat to low, and simmer, stirring occasionally for five minutes.  Then increase heat to medium-high and return to a low boil.

Pull biscuits apart into small circular pieces on a lightly floured surface and cut into thirds, about 1/2 inch thick pieces.

Drop biscuit strips, a few at a time into boiling mixture and stir constantly, while continuing to add them all. Once all the strips have been added, let simmer and stir for five more minutes.

Add frozen vegetables and half n half into mixture and stir. Cover and reduce heat to low, and simmer 20 minutes, stirring every 5 minutes to prevent dumplings from sticking to sides on pot.