Chicken & Dumpblings

1-½ pound Chicken Tenders, Diced
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 cup Potato (or 1 Whole Potato Peeled And Diced)
1 whole Yellow Onion, Chopped
Salt And Pepper (to Taste)
1 teaspoon Poultry Seasoning
2 whole Chicken Bouillon Cubes
4 Tablespoons Flour
1 quart Chicken Broth
½ cups Whole Milk
1 cup Frozen Peas & Carrots
1 package Biscuit Mix (individual Bags Of Bisquick Or Jiffy)
½ cups Warm Water
2 teaspoons Dried Parsley

Place a large pot on the stove over medium-high heat. Add oil, butter, vegetables (not including the frozen peas and carrots) and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper, poultry seasoning and bouillon cubes. Add flour to the pan and cook for 2 minutes. Stir broth and milk into the pot and bring to a boil. Add chicken to the broth and stir, then add frozen peas and carrots into the pot.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam dumplings for 8 to 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce a bit. Remove the chicken and dumplings from the heat and serve.