1Using a large pan, cover chicken or parts with water and boil, until totally done. (I like mine falling off the bone done). Remove chicken from broth to cool so you can de-bone and chop. A few minutes before chicken is done make the dumplings by dusting the cutting board with flour and mashing each biscuit out to about saucer size. Leave flour on biscuit to help thicken the broth. Stack up 3 flattened bisuits, cut in thirds then cut each slice into about 3 pieces. Add 2 cans of chicken broth to pot and bring to a boil. Drop dumplings in carefully,a few at a time, cover and lower heat, cook for 10 minutes. Uncover, add chicken and cook another 10 minutes.