Course Appetizer


  • 2 pound whole chicken, broiler-fryer chicken to 3 lbs
  • 2 cup Water
  • 6 each whole black peppercorns
  • 2 each bay leaves
  • 2 ts salt 3 md carrots, peeled and thinly sliced
  • 6 ts flour
  • 3/4 cup cold water
  • 1 ts dried rubbed sage
  • 1 cup buttermilk biscuit mix
  • 1/3 cup Milk
  • 2 ts dried parsley flakes
  • 4 oz button mushrooms, drained
  • 10 oz peas, frozen, thawed


  • Wash chicken and pat dry.
  • 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.
  • Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.
  • Remove chicken pieces from broth and set chicken aside until cool enoughto handle. Reserve broth.
  • Remove chicken from bone: and cut into bite-sized pieces.
  • Discard bones, bay leaves and peppercorns. Skim any excess fat fromchicken broth.
  • Return chicken to casserole.
  • In a small bowl combine flour, the 3/4 cup cold water and the sage untilsmooth. Gradually stir flour mixture into chicken mixture.
  • Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth. Stir occasionally.
  • Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.
  • Add mushrooms and peas to chicken and gravy mixture.
  • Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes.
  • Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.


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