1 tbsp. butter
1 c. sliced carrots and mushrooms
1/2 c. each onion and celery
1 tbsp. plus 1 tsp. all-purpose flour
2 pkgs. instant chicken broth
1 1/2 c. water
8 oz. chicken, diced
1/8 tsp. poultry season and pepper
2 ready to bake refrigerated buttermilk flaky biscuits cut into 6 wedges

Oven 375 degrees. Spray two 1 3/4 cup casseroles with nonstick spray. Set aside.

In 1 quart saucepan heat butter until bubbly and hot. Add vegetables, stirring to coat with butter. Cover pan and cook on a 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 constantly, until mixture thickens. Add chicken and seasonings and stir to combine.

Pour half of mixture into each casserole; top each portion with 6 biscuit wedges and bake until heated and dumplings are browned, 10-15 minutes. Makes 2 servings. 4 protein, 3 vegetable, 1 bread, 1 1/2 fat. 30 optional.