2 1/2 to 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. flour
1/2 tsp. dried sage leaves
1 c. frozen peas, thawed
1 (4 oz.) can sliced mushrooms, drained
1 c. buttermilk baking mix
1 tbsp. dried parsley flakes
1/3 c. milk

Place chicken, carrots, 2 cup water the peppercorns, bay leaves and salt in 3-5 quart casserole; cover. Microwave at high 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.

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

Stir baking mix, parsley flakes, and milk work fork 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 the cooking time. Makes 4-6 servings.