Country Herb Chicken & Dumplings

• 3/4 tsp. Rubbed Sage
• 1/2 tsp. Minced Garlic
• 1/2 tsp. Crushed Rosemary Leaves
• 1/2 tsp. Thyme Leaves
• 1/2 tsp. Coarse Ground Black Pepper
• 3/4 tsp. Parsley Flakes
• 1/4 cup (1/2 stick) Butter
• 1 medium onion, chopped (about 1 cup)
• 1/4 cup flour
• 3 cups reduced sodium chicken broth
• 1 1/3 cups milk, divided
• 3 cups cubed cooked chicken
• 2 cups assorted frozen vegetables
• 1 cup all-purpose baking mix

1. Melt butter in large nonstick skillet on medium-high heat
2. Add onion; cook and stir 5 minutes or until softened
3. Sprinkle with flour
4. Stir with whisk until mixture is well blended
5. Add broth, 1 cup of the milk, and all of the spices except parsley
6. Whisk until mixture is smooth
7. Stir in chicken and vegetables
8. Bring to boil; reduce heat to medium
9. Mix baking mix and parsley in medium bowl
10. Add remaining 1/3 cup milk and mix well
11. Drop by spoonfuls onto chicken mixture
12. Cook, uncovered, 10 minutes
13. Cover and cook an additional 10 minutes

garlic, rosemary, thyme, ground black pepper, parsley flakes, butter, onion, flour, chicken broth, milk, chicken, frozen vegetables, baking mix

Taken from www.epicurious.com/recipes/member/views/country-herb-chicken-dumplings-53072371 (may not work)