1 tbsp. butter
1 c. each thinly sliced carrot and mushrooms
1/2 c. each diced onion and celery
1 tbsp. plus 1 tsp. all purpose flour
2 packets instant chicken broth and seasoning mix
1 1/3 c. water
8 oz. skinned and boned cooked chicken, diced
1/8 tsp. each poultry seasoning and pepper
2 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each), each cut into 6 wedges

Preheat oven to 375 degrees. Spray two 1 3/4 cup casseroles with non-stick cooking spray; set aside.

In 1 quart saucepan heat butter until bubbly and hot; add vegetables, stirring to coat with butter. Cover pan and cook over medium heat until vegetables are tender. Sprinkle vegetables with flour and broth mix and stir quickly to combine; cook, uncovered, for 1 minute. Gradually stir in water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring until mixture thickens; add chicken and seasonings and stir to combine. Pour half of mixture into each sprayed casserole; top each portion with 6 biscuit wedges and bake until thoroughly heated and dumplings are browned, 10-15 minutes.