Country Chicken Pot Pie

Combine first 6 ingredients in large Dutch oven. Bring to a boil, cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth. Let chicken cool. Bone chicken, and coarsley chop; set aside.

Pour broth through a wire-mesh strainer lined with a layer of cheesecloth into a bowl, discarding veggies and herbs remaining in strainer. Skim fat from broth; set aside 4 cups broth. Reserve remaining broth for another use.

Coat dutch oven with cooking spray; place over medium high heat until hot. Add chopped onion and diced celery, saute until veggies are tender. Add reserved 4 cups broth, cubed potatoes and frozen mixed veggies; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until veggies are tender.

Combine flour and 3/4 cup evaporated milk into a small bowl, stirring until smooth. Add milk mixture to veggie mixture in dutch oven, stirring constantly. Add remaining evaporated milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove veggie mixture from heat. Stir in chopped chicken, poultry seasoning and next 3 ingredients. Spoon chicken mixture into a 13 X 9 coated with cooking spray dish.

Combine baking mix and chopped parsley in a medium bowl. Gradually add low-fat milk, stirring just until dry ingredients are moistened. Drop biscuit topping by heaping spoonfulls over chicken mixture forming 8 biscuits. Bake at 350 for 35 minutes or utnil golden.