First, you need to cook your chicken. Bring a large pot of water and a pinch of salt to boil and then cook chicken breasts until done. Usually 10-15 minutes depending on size.
Remove chicken and set aside, do not discard your water. This will become the chicken broth for the chicken and dumplings.
Let chicken cool, and then shred the chicken.
Put the broth back on the stove adding 1 cup of milk, 4 tablespoons of butter, and additional salt and pepper. Bring broth up to a boil.
While broth is boiling, flatten out the canned biscuits on a floured surface using a rolling pin. With a floured knife, cut into 1x1 inch pieces. Add pieces into boiling broth.
Punch down lightly with spoon every so often, not stirring, for about 10 minutes.
Then, add 1 can cream of chicken soup and the shredded chicken to the broth while stirring.
Serve and enjoy! Store leftovers in fridge for up to 4 days.