Creamy Chicken & Dumplings

3 T. flour
3 chicken breasts, cut into 1" pieces
2 T. butter
2 stalks celery
2 carrots
1 onion
2 c. chicken broth
1 can cream chicken soup with herbs
pepper
1 package (6) refrigerated buttermilk biscuits
1 cup frozen peas

Coat chicken with flour. In large saucepan cook chicken, celery, carrot, and onion in butter about 2-3 minutes. Stir in broth, soup and pepper. Bring to boil, reduce heat and simmer covered about 20 minutes or until veggies are tender. Meanwhile, separate biscuits and cut into quarters. Stir peas into chicken mixture, return to boiling. Place biscuit pieces on top of chicken mixture. Simmer covered over med-high heat about 10-15 minutes.