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.