Ingredients 2 pound whole chicken, broiler-fryer chicken to 3 lbs 2 cup water 6 each whole black peppercorns 2 each bay leaves 2 teaspoon salt 3 md carrots, peeled and thinly sliced 6 tablespoon flour 3/4 cup cold water 1 teaspoon dried rubbed sage 1 cup buttermilk biscuit mix 1/3 cup milk 2 tablespoon dried parsley flakes 4 oz button mushrooms, drained 10 oz peas, frozen, thawed Directions: 1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole. Heat, covered, in Microwave Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional 5 minutes. 3. Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer. 4. Remove chicken pieces from broth and set chicken aside until cool enough to handle. Reserve broth. 5. Remove chicken from bone: and cut into bite-sized pieces. 6. Discard bones, bay leaves and peppercorns. Skim any excess fat from chicken broth. 7. Return chicken to casserole. 8. In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth. Gradually stir flour mixture into chicken mixture. 9. Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth. Stir occasionally. 10. Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended. 11. Add mushrooms and peas to chicken and gravy mixture. 12. Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes. 13. Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.