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In a 4 qt. dutch oven, heat oil over med. high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in the center and onion is tender. Stir in 1 1/2 c. of milk, mixed vegetables, soup and mustard. Heat to boiling. In a small bowl, stir Bisquick and remaining 1/2 c. milk until soft dough forms. Drop dough by 6 spoonsful onto chicken mixture, reduce heat to low. Cover; cook 20 minutes.
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