1 (10 oz.) pkg. frozen peas & carrots
2 med. parsnips, sliced
1 1/2 c. chicken broth
1/2 c. chicken broth
2 tbsp. all-purpose flour
2 c. cubed cooked chicken
2 tsp. dried minced onion
1 tsp. dried dill weed
1/2 c. flour
1/4 c. shredded cheddar cheese
3/4 tsp. baking powder
1/2 tsp. dried parsley flakes or 2 tsp. snipped parsley
1/4 c. milk
1 tbsp. oil

In large saucepan, combine peas and carrots, parsnips and chicken broth. Bring to a boil. Reduce heat. Simmer, covered, for 6 minutes or until vegetables are tender.

Stir together chicken broth and flour until smooth. Stir into vegetable mixture. Add chicken, onion, dill weed and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and cook and stir until thickened and bubbly.

In a small bowl, stir together the flour, cheese, baking powder, parsley and dash of salt. Add milk and oil all at once. Stir just until moistened. Drop the dough into 4 mounds atop the bubbling chicken mixture. Cover tightly and simmer for 8 minutes or until a toothpick inserted in a dumpling comes out clean. Serves 4.