Chicken and Dumplings

This is a dish I make so often I no longer use a recipe! I put about 2 pounds of chicken breasts in a pot of water, add chicken bouillon (No, not proud that I use that, but it does enhance the flavor) and seasonings to the water and cook for a good hour or hour and a half, making sure to temp the chicken at over 165*f before it's done, but not cooking it so long it turns to mush. I pull the chicken out of the water, cut it into pieces and set it aside. In the same pot of water I boil a bag of frozen stew veggies until they're tender, then dump the chicken back in. After that I make a slurry of cornstarch and cold water and stir it into the pot of hot water and stir it until it thickens. For the dumplings I use a premade biscuit mix (Again, not proud of using it but it's a quick shortcut) I make a thick biscuit dough and drop spoonfuls into the boiling soup. Put the lid on for 15 minutes or so and let it cook until the thickest biscuit is cooked in the middle. Done! Serve. It WILL be hot! I always put an ice cube or 2 in the kids' bowls for them to stir in, so they can cool it down fast enough for them to eat before they die of starvation!!! My kids don't know what patience is... But they do know how to eat. And this is something my kids and husband would eat a couple times a week if I made it!