Dice tenders into bite size pieces and set aside.

Wash hands.

Place a large pot on stove over medium high heat.

Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.

Season mixture with salt, pepper and poultry seasoning.

Add flour to the pan and cook 2 minutes.

Stir broth or stock to the pot and bring to a boil.

Add chicken to the broth and stir.

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 pot tightly and reduce heat to medium low.

Steam dumplings 8 to 10 minutes.

Remove cover and stir chicken and dumplings to thicken sauce a bit.

Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.