2 1/2-3 lb. broiler-fryer chicken, cut up
3 med. carrots, thinly sliced
2 c. hot water
6 peppercorns
2 bay leaves
1 1/2 tsp. salt
3/4 c. water
6 tbsp. all-purpose flour
1/2 tsp. dried sage leaves
1 c. frozen peas, thawed
1 can (4 oz.) sliced mushrooms, drained
1 c. buttermilk baking mix
1 tbsp. dried parsley flakes
1/3 c. milk

1. Place chicken, carrots, 2 cups water, the peppercorns, bay leaves and salt in 3-5 quart casserole; cover. Microwave at high (100%) until chicken next to bone is not pink, 18-25 minutes, stirring after half the cooking time. Remove bones and skin from chicken; cut into small pieces. Return chicken pieces to casserole. Remove bay leaves and peppercorns. Skim excess fat from chicken broth.

2. Blend 3/4 cup water, the flour and sage until smooth. Stir into chicken mixture. Cover. Microwave at high (100%) until slightly thickened, 15-18 minutes, stirring after half the cooking time. If using oven other than Sharp Carousel, stir 2 or 3 times during cooking. Stir in peas and mushrooms.

3. Stir baking mix, parsley flakes and milk with fork just until moistened. Drop dough in 6 spoonfuls onto hot chicken mixture. Cover. Microwave at medium-high (70%) until dumplings are set, 4-6 minutes. If using oven other than Sharp Carousel, rotate casserole half turn after half the cooking time. Makes 4-6 servings.