1/4 cup (1/2 stick) butter
1 large onion, chopped
3 cloves garlic, minced
3/4 tsp. rubbed sage
1/4 tsp. dried rosemary leaves, crushed
1/2 tsp. thyme leaves
1/2 tsp. freshly ground coarse black pepper
3/4 tsp. parsley flakes
1/4 cup all purpose flour
3 cups reduced sodium chicken broth
1 1/3 cups milk, divided
3 cups cubed cooked chicken
2 cups frozen vegetables
1 cup Bisquick baking mix

In a large nonstick skillet, melt butter over medium heat. Add onion. Stir until softened, about 5 minutes. Add garlic and herbs (except parsley) during the last minute or so and do not allow to brown.

Sprinkle flour over all ingredients in pan. Stir using a wire whisk. Whisk in broth, 1 cup of the milk and all of the spices except Parsley. Continue to whisk until smooth. Stir in cooked chicken and vegetables.

Bring to a boil; reduce heat to medium.

In a medium bowl, stir together Bisquick and parsley. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered for 10 minutes. Cover and cook for another 10 minutes.

Serve.