Chicken 'n Dumplings with Vegetables

Ingredients

• 2 tablespoons butter 
• 10.2 oz biscuits refrigerated pillsbury® canned (5 biscuits)
• 1 cup celery chopped
• 1.8 cups chicken broth progresso® (from 32-oz carton)
• 0.3 cup flour all-purpose gold medal®
• 3 tablespoons parsley fresh chopped
• 3 cloves garlic finely chopped
• 1 cup milk 
• 1.5 cups onion chopped
• 0.5 teaspoon paprika 
• 0.5 teaspoon pepper 
• 1 teaspoon poultry seasoning 
• 1 lb savory vegetable mixed green frozen giant®
• 0.5 teaspoon salt 
• 1.3 lb chicken thighs boneless skinless quartered

Equipment

• bowl
• sauce pan
• dutch oven

Directions

1. In 4-quart Dutch oven or saucepan, melt butter over medium-high heat.
2. Add chicken, onions, celery and garlic; cook 7 to 12 minutes, stirring occasionally, until chicken is no longer pink.
3. Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well.
4. Heat to boiling, stirring frequently. In small bowl, mix milk and flour until smooth.
5. Add to chicken mixture; cook and stir until mixture boils and thickens. Reduce heat to low.
6. Separate dough into 5 biscuits.
7. Cut each biscuit into quarters. Arrange biscuit pieces evenly on top of chicken mixture; sprinkle with paprika. Cover tightly; cook 30 to 35 minutes or until biscuits are fluffy and no longer doughy.