To Chicken and Dumplings

• 2 pounds chicken, whole broiler-fryer chicken to 3 lbs
• 2 cups water
• 6 each black peppercorns
• 2 each bay leaves
• 2 teaspoons salt
• 3 medium carrots peeled and thinly sliced
• 6 tablespoons flour, all-purpose
• 3/4 cups water cold
• 1 teaspoon sage
• 1 cup biscuit baking mix (bisquick) buttermilk flavored
• 13 cup milk
• 2 tablespoons parsley flakes dried
• 4 ounces mushrooms, canned button, canned, drained
• 10 ounces green peas frozen, thawed

1. Wash chicken and pat dry.
2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole.
3. Heat, covered, in Microwave Oven 10 minutes.
4. Stir.
5. Heat, covered, in Microwave Oven an additional 5 minutes.
6. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.
7. Remove chicken pieces from broth and set chicken aside until cool enough to handle.
8. Reserve broth.
9. Remove chicken from bone: and cut into bite-sized pieces.
10. Discard bones, bay leaves and peppercorns.
11. Skim any excess fat from chicken broth.
12. Return chicken to casserole.
13. In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth.
14. Gradually stir flour mixture into chicken mixture.
15. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth.
16. Stir occasionally.
17. Prepare dumpling dough in a small bowl by combining biscuit mix, milk parsley flakes; stir with a fork until just blended.
18. Add mushrooms and peas to chicken and gravy mixture.
19. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes.
20. Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.

chicken, water, black peppercorns, bay leaves, salt, carrots, flour, water cold, sage, biscuit baking mix, milk, parsley, mushrooms, green peas

Taken from recipeland.com/recipe/v/to-chicken-dumplings-84 (may not work)