Chicken 'n Dumplings with Vegetables

 

2

tablespoons butter or margarine

1 1/4

lb boneless skinless chicken thighs, quartered

1 1/2

cups chopped onions

1

cup chopped celery

3

cloves garlic, finely chopped

1

bag (1 lb) Green Giant® frozen mixed vegetables

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

3

tablespoons chopped fresh parsley or 3 teaspoons parsley flakes

1

teaspoon poultry seasoning

1/2

teaspoon salt

1/2

teaspoon pepper

1

cup milk

1/3

cup Gold Medal® all-purpose flour

1

can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

1/2

teaspoon paprika

• 1 In 4-quart Dutch oven or saucepan, melt butter over medium-high heat. Add chicken, onions, celery and garlic; cook 7 to 12 minutes, stirring occasionally, until chicken is no longer pink.
• 2 Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well. Heat to boiling, stirring frequently. In small bowl, mix milk and flour until smooth. Add to chicken mixture; cook and stir until mixture boils and thickens. Reduce heat to low.
• 3 Separate dough into 5 biscuits. 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.