Chicken and Black Pepper Dumplings

1 1/2 cups milk

3/4 cup frozen green peas

3/4 cup frozen sliced or diced carrots

1 cup cut up cooked chicken (5 oz)

1 can condensed creamy chicken mushroom soup

1 cup bisquick

1/3 cup milk

1/2 tsp pepper

chopped fresh parsley

Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in saucepan.  Stir bisquick mix, 1/3 cup milk and the pepper until soft dough forms.  Drop dough by 8 spoonfuls onto chicken mixture.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer.  Sprinkle with parsley.