Ingredients
Chicken thighs (2pounds), condensed cream of chicken soup (1can about 26 ounces), heavy cream (1/2c), paprika (1/2tsp), vegetable broth (1can about 14 ounces), finely chopped garlic (3cloves), finely chopped red onion (1), chopped carrots (3), chopped celery (2stalks), bacon slices (8), butter (3tbsp), buttermilk biscuits (1can about 10 ounces), sweet corn, drained (1can), water (1c), ground black pepper (to taste).

Method of preparation:-
Take a large frying pan; place it over medium-high heat. Melt butter in it and add chicken thighs in it and then cook the pieces until they get cooked. Take out the chicken pieces from the pan and keep them aside to cool. Now separate the meat from the bones by using fork and then cut it or shred it in a bowl. Keep it aside. Take a frying pan of medium size, place it over medium heat. Cook bacon in it until it gets crispy and brown. Take out the strips from the bacon grease and then drain it on paper towel and then crumble it and keep it aside. Reserve 1 tablespoon of bacon drippings. Now pour the chicken drippings from large frying pan to stock pot. Cook garlic, red onion, carrots and celery in pot until the onion gets soft. Now add 1 tablespoon of reserved bacon grease, chicken and vegetable broth in it. Keep this mixture to simmer for about 12 minutes and then add cream of chicken soup, heavy cream, paprika and water in it. Heat this mixture for about 5 minutes by stirring constantly. Then add ground pepper and sweet corn in it. Take buttermilk biscuits and tear them into quarters and then put them into the chicken stew. Turn down heat to medium low. Cook it for about 10 minutes by stirring irregularly until the dough gets cooked and look like dumplings in stew. Take off the pot from heat, decorate it with crumbled bacon and then serve it.

Number of servings – 8