Chicken 'n' Sage Dumplings

Ingredients

• 3.3 cups baking mix all-purpose reduced-fat
• 1.3 cups buttermilk 
• 1.5 pounds skinned and boned chicken breasts cut into bite-size pieces
• 43.5 oz chicken broth low-sodium canned
• 1.5 teaspoons sage fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 16 oz vegetables mixed frozen
• 0.5 medium onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 0.5 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 3 cups water 

Equipment

• dutch oven

Directions

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.
2. Add mixed vegetables, and bring to a boil over medium-high heat.
3. 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.