Chicken & Dumplings (low fat?)

I had to add the question mark to the end because I don't know if it's a low fat recipe or not, it just seemed that way. I wanted to make chicken pot pie or chicken & dumplings but couldn't find a recipe that didn't ask for something weird so here is my mixed up version. Oh yeah, as usual, all measurements are approximate. :)

3 Large chicken breasts
4 c. water
1 med. onion sliced into quarters (reserve half)
5 baby carrots

Place all ingredients in a pot and bring to boil. Simmer until chicken looks ready to fall apart (about 1 hour). Strain chicken out of broth into a 2.5-3 quart casserole dish with a tight fitting lid. If necessary, tear apart chicken as you go! :)

Add to casserole dish:
2 c. frozen vegetables (peas, carrots, corn, beans, whatever)
1/2 medium onion (diced)
3 c. broth - or enough to cover ingredients
1 t. salt
1/2 t. pepper
1 t. celery salt (whoops, a little too much)
1 t. rosemary
1 t. thyme

Place in 350 degree oven until heated through & bubbling, about 30 min.

Add to dish:
1 pkg. Refrigerator Biscuits (Pillsbury Grands or whatever)
Spoon out as many biscuits as needed to completely cover chicken mixture and replace lid tightly. Follow package directions for baking time - approximately 10-15 minutes.

The broth certainly seemed to be lower in fat than what my other recipes had called for (butter, stewing an entire chicken, etc) so other than the biscuit dough, there wasn't much fat in there at all. Ended up with good flavor but needed more salt & pepper. Also didn't have enough room for all the biscuits in my dish so they were baked alongside and turned out to be a good "sweet" next to the "savory."
So that was my fun for the day!