Chicken 'N' Sage Dumplings

• 1 1/2 pounds skinned and boned chicken breasts, cut into bite-size pieces
• 3 (14 1/2-oz.) cans low-sodium chicken broth
• 3 cups water
• 1/2 medium onion, chopped
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16-oz.) package frozen mixed vegetables
• 3 1/3 cups reduced-fat all-purpose baking mix
• 1 1/3 cups buttermilk
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

1. Bring first 8 ingredients to a boil in a large Dutch oven over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until chicken is done. Add mixed vegetables, and bring to a boil over medium-high heat.
2. Stir together baking mix and next 4 ingredients until blended. Drop dough by rounded teaspoonfuls into slowly boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook, uncovered, 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover and cook 10 more minutes.

chicken breasts, chicken broth, water, onion, thyme, fresh sage, salt, pepper, mixed vegetables, baking mix, buttermilk, poultry seasoning, pepper, salt

Taken from www.myrecipes.com/recipe/chicken-n-sage-dumplings (may not work)