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Chicken and dumplings

Ingredients
1 can flaky layer Biscuits
2-3 chicken breast ( 3-4 cups shredded chicken)
1 /2 tsp Sage
2 tsp Poultry seasoning
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/4 tsp Pepper
1/3 cup butter
1/3 cup all-purpose flour
6 cups Chicken broth
1 1/2 cups Cream chicken soup

Directions

Season and put chicken breast in pressure cooker
Put 2 cups chicken broth in pressure cooker
Pressure cook On HI for 10-15min depending on the chicken breast thickness
Do a slow release for 3-5min
Take chicken out and let it cool for 5 minutes before shredding

In a stock pot on medium heat
Melt butter
Whisk in flour
Cook the roux for 1-2min so flour taste is no longer present
Slowly add chicken broth while continuing to whisk until smooth
Mix in cream of chicken soup
Add in seasonings and mix
Stir in shredded chicken
Open can of biscuits
Roll each biscuit into a flattened circle with a rolling pin
Using a pizza cutter, cut each biscuit length wise into strips and then in half. About 1in in diameter?
Note: You can leave some strips longer and not cut in half
Take the biscuit dough and place a few at a time on top of the surface of the soup
Stirring occasionally
Note: they should start cooking within a minute
Once all biscuits are added
Stir and cover and cook for 10-15min stirring occasionally so the soup doesn't scorch
Serve and enjoy