Step 1
Cook the chicken in a large stew pot or Dutch oven with the sliced onion.
I use a pressure cooker. It makes it quick and the broth is wonderful
After the chicken is cooked, put it in a strainer on top of the pot. Save the broth. Let the chicken cool and take all the meat off the bones. Discard the bones.
Step 2
While the chicken is cooling, make a roux - melt one stick of butter in a saucepan. Stir in 1/2 cup of flour. Cook on low heat for about 3 minutes. Add milk and chicken broth, stirring constantly until the roux is about the texture of runny mashed potatoes. Stir in a bit of parsley.
Salt and pepper to taste. Add the pieces of chicken to the roux. Mix it in well.
Step 3
For the biscuits, Put the flour in a large bowl, add the salt and baking powder. Mix well. Add the shortening and using a pastry blender or fork, mix in well. Add the milk a little at a time, stirring the whole time. When you get a soft (not too sticky) dough, put on a floured surface and knead a few times. Roll dough out about 1/2" thick. Using a biscuit cutter or a glass, cut the biscuits out. Put them touching on an ungreased baking sheet. Bake at 450 degrees about 8 minutes. When the tops are browned, they are done.
Serve the creamed chicken on the biscuits and with mashed potatoes and a vegetable.
