Chicken Stew with Biscuit Topping

In a Dutch oven over medium heat, cook the onion in butter for 3 minutes. Then add the chicken chunks and cook until done, about 8-10 minutes. Add the broth, celery, and vegetables; simmer over low heat for 10 minutes.

Meanwhile, in a medium bowl, stir together the biscuit mix, Parmesan cheese, and milk. Set aside.

Preheat oven to 375 F.

In a small lidded jar, shake together the water and cornstarch. Then add this into the vegetable mixture. Also add the salt, pepper and parsley. Stir gently for 2 minutes until sauce is thickened.

Using a cookie scoop, drop the biscuit dough by spoonfuls on top of the stew. Place the Dutch oven in the oven and bake uncovered for 30 minutes until the stew is bubbling and biscuits are golden brown.