Chicken 'n' Sage Dumplings

By ccavaletti

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.