Chicken and Dumplings


2-1/4 cups canned low-sodium chicken broth

¼ cup water

1 medium onion, peeled and chopped

4 cups frozen mixed vegetables (corn, peas, carrots, and green beans)

2 cups cooked and chopped chicken

1 teaspoon dried thyme

11/4 cups reduced fat prepared baking mix

1/3-cup low-fat milk

1 egg


  1. In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
  2. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
  3. Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken the stew.
  4. Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
  5. Cover and cook for 5 minute more. Serve while hot.