1 1/2 c. buttermilk baking mix
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 c. milk
4 medium boneless chicken breast
1 carrot
1 large stalk of celery
1 small onion
3 tbsp. oil or vegetable oil
2 tbsp. all purpose flour
1 1/2 tsp. chicken instant bouillon
2 c. low fat milk
1 can whole kernel corn, drained
1/2 c. frozen peas

In medium bowl, mix baking mix, thyme, black pepper, and 1/2 c. milk until well blended.

Spray cookie sheet with Pam and spoon biscuit batter into 4 mounds about 3-inches apart.

Bake 8-10 minutes until golden.

Meanwhile, cut chicken breast into 1-inch pieces. Thinly slice carrot and celery. Chop onion. In a skillet over medium/high heat, cook chicken pieces in oil with 1/2 tsp. salt until chicken loses it's pink color throughout.

Remove chicken pieces to bowl.

In oil remaining in skillet, over high heat, cook carrot, celery, onion and 1/2 tsp. salt, stirring frequently until vegetables are tender.

While vegetables are cooking, mix flour, chicken bouillon and 2 cups of low fat milk in a bowl until blended.

Return chicken pieces to skillet with vegetables. Add corn, peas and milk mixture. Cook entire mixture over high heat, stirring until mixture boils and thickens. Boil for 1 minute.

To serve, slice open each large biscuit in half, spoon chicken mixture over biscuit halves and garnish with parsley sprigs.