Chicken Stew with Dumplings

3 1/2 C. chicken broth
1 10 oz. pkg. frozen mixed vegetables
1/2 C. chopped onion
1/2 tsp. basil or oregano
1/8 tsp. garlic powder
1/3 C. flour
2 C. cubed, cooked chicken or turkey
(or 2 5-oz. cans chunk style chicken)
1 C. biscuit mix
1/3 C. milk
1/2 tsp. dried parsley

In a large saucepan, combine 2 1/2 C. of the broth, mixed veggies, onions, herb, garlic powder, and 1/8 tsp. pepper. Bring to a boil. Combine remaining broth and flour and stir into veggie mixture. Add chicken. Cook and stir til thickened and bubbly. Meanwhile, for dumplings, combine biscuit mix, milk and parsley. Drop rounded spoonfuls of biscuit mixture on top of bubbling stew. Cover and simmer over low heat about 13 minutes or until a toothpick inserted into dumpling comes out clean. Serves 4.

Mandi Bagley