Old-fashioned Chicken and Dumplings

Ingredients:

Directions:

1. Grease a large Dutch oven with vegetable cooking spray and bring to medium-high heat.
2. Once hot, cook chicken in batches, until browned, about 1 minute per side. Transfer to a plate and set aside.
3. Add carrot, celery, and onion to the Dutch oven, saute for 5 minutes.
4. Stir in chicken broth, rosemary, and thyme. Bring to a boil, cover, and cook for 5 minutes. Uncover and add peas. Stir together.
5. In a small bowl, whisk together flour and half of the milk, whisk until smooth. Pour into vegetable mixture, bring to a boil.
6. Add chicken to the pot, submerge in liquid.
7. In a medium bowl, combine remaining milk, baking mix, and parsley. Drop mixture by teaspoonfuls into the boiling liquid. Cover and reduce heat to low, simmer for 15 minutes.
8. Uncover and cook for about 3-5 minutes. Transfer to serving bowls.