2 tbsp. butter
1 lb. boneless, skinless chicken, cut into 1" chunks
2 med. (about 1 c.) carrots, cut into matchstick strips
2 sm. ribs (about 3/4 c.) celery, cut into 1" diagonal pieces
1 c. frozen baby onions from a 16 oz. poly bag, thawed
3 tbsp. all-purpose flour
1/2 tsp. dried thyme leaves
1/2 tsp. freshly ground pepper
1/4 tsp. salt (optional)
1 can (13 3/4 oz.) chicken broth

1 3/4 c. buttermilk baking mix
2 tbsp. poppy seeds
3/4 c. milk
Fresh thyme sprigs (optional)

Prepare chicken: In 12 inch skillet over medium heat, melt butter; add chicken, carrots, celery and onion; cook 3-5 minutes, stirring frequently until chicken is lightly browned and vegetables are crisp- tender. Sprinkle with flour, thyme, pepper and salt, if using; cook about 2 minutes, stirring constantly until chicken and vegetables are well coated with flour. Gradually add chicken broth; bring to a boil, stirring constantly. Reduce heat to low, let simmer. Prepare dumplings while chicken simmers - in medium size bowl combine baking mix and poppy seeds. Using fork, stir in milk until just blended. Divide mixture into 8 equal portions; shape into rounded dumplings. Using tablespoon and fork drop dumplings into simmering liquid; increase heat to high. Bring to boil; reduce heat to low. Simmer, covered 10-12 minutes until dumplings are light, fluffy and gently firm to touch. Garnish with thyme sprigs. makes 4 servings.