Melt your butter in a deep skillet that has a lid. Add the onions and sauté. Pat your chicken dry with a paper towel, then season the chicken on all sides, with the salt, pepper, garlic and onion powder and paprika.

Add the chicken to the skillet and sauté on both sides for a few minutes until they are golden brown.

Add your chicken bouillon and the three cups of water. Then add the poultry seasoning, nutmeg, dried parsley and sage. Bring to a simmer and simmer about 30 minutes. I use the lid with it slightly askew. You will know the chicken is done when it easily breaks apart. The time will be different for everyone but it takes about 30 minutes. At the end of the 30 minutes, add the frozen peas.

Dissolve the flour in the cup of cold water, whisk with a fork until smooth. At this point taste the chicken and see if you need more of any of the seasonings. After you adjust the seasonings, add the flour mixture, bring it to a low boil and whisk the whole time to avoid lumps. The mixture should thicken. Reduce the heat.

Cut each of the biscuits into 6 pieces. Add them to the simmering chicken, add the lid back and let the biscuits cook every few minutes, using a spoon to flip them and break them into smaller bits because they will puff up. Cook them for about 15 minutes. You will know the biscuits are done when they are a firm texture and not gluey.

I sometimes add cooked egg noodles to this as well. About one cup. But this is carb overload and optional.