SKILLET CHICKEN POT  PIE

1 (10 3/4 oz) can less salt, fat-free cream of chicken soup
1 1/4 cups skim milk, divided
1 (10 oz) package frozen, mixed vegetables
2 cups diced, cooked chicken
1/2 teaspoon black pepper
1 cup buttermilk biscuit baking mix
1/4 teaspoon parsley

Heat soup, 1 cup milk, vegetables, chicken and peppers in medium skillet over medium high heat. Heat until mixture comes to a boil. Combine biscuit mix and parsley in small bowl. Stir in 3 to 4 tablespoons milk, just until soft batter is formed. Drop by tablespoonfuls onto chicken mixture to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice during cooking. Garnish with additional parsley if desired.