(1/2 stick) butter
all purpose flour
(10 oz.) frozen peas (or may use peas & carrots)
chicken, cooked and cubed
FOR THE DUMPLINGS:
buttermilk biscuit mix
1In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.
2Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.
3Pour the mixture into a greased or sprayed 9x13-inch baking dish.
4For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings.
5Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.