In my defense, I have, in the distant past, made this dish entirely from scratch: cooked the chicken breast, chopped the veggies, made the white sauce flavoured with bouillon, made the baking powder biscuits....but in all honesty, I really prefer this version. It takes far less time, tastes better, and is probably in the long run FAR more economical!
Here's what you do:
This is what it looks like: the drippings from the bottom of the package the chicken came in, and a small piece of cchicken fat. Whether it's chicken, turkey, beef or pork, you can't make proper gravy without fat! Heat this until it's almost all liquified. If you want, substitute butter or margarine for the chicken fat. In a real pinch you can even use vegetable shortening or oil, but the taste won't be the same!
When it's all liquified, shake some flour over it. There are places where you can buy special flour shakers and they tell you this will stop lumps, but I just dip a clean hand into the bag of flour usually, pinch up a small amount and sprinkle it fairly evenly across the surface of the heated fat, like so:
What we have now, if we want to get fancy about it, is a chicken sauce veloutine. Let it cook until it's slightly thickened, then add in my secret ingredient, the Better than Bouillon paste in chicken flavour.
In tonight's version I used prepared biscuit mix. Sometimes I use the buttermilk fridge biscuits, but I use the store brand, not the laughing little fat guy in the baker's hat brand, and I didn't want to go to THAT particular grocery store, so I went with the baking powder version.
I like to tinker with the flavour, so I added black pepper, grated parmesan, and mozza cheddar mix to the basic recipe on the box for drop biscuits. I confess...I don't like my dumplings all doughy on the bottom, so I always pop them on a baking pan and into the oven for 5-7 minutes just until the bottoms set. Then I pull 'em out and set them on the chicken mixture. Sprinkle some paprika on top to make it look pretty! (I really don't think it affects the taste much, but it does look nice!) Bake at 375 until the biscuits are browned and ready!
Dish up and enjoy!