Creamy Chicken and Dumplings

2		chicken breasts
3  cups		low fat, low sodium chicken broth
1/2  cup		onion
1/2  cup		carrot
1/3		celery
1/2  gram		thyme leaf
1		chicken bouillon cube
1  cup		from peas
1-2/3  cups		reduced fat Bisquick
1/4  cup		grated carrots
1  teaspoon		dried basil
2/3  cup		skim milk

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Chicken and Dumplings ingredients. The serving size for any ingredient in Creamy Chicken and Dumplings may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put chicken in a medium kettle; add broth, onion, carrot, celery, thyme and bouillon cube. On high heat bring to a boil; reduce heat to simmer and cook for about 2 hours, until chicken is very tender. Remove chicken and cut into bite-sized pieces; set aside. Remove vegetables, discard; add peas and chicken to broth in kettle. In a medium mixing bowl, combine baking mix, carrots and basil; add milk and stir just until mixed. While you are doing this, return heat to high, bring broth to a gentle boil Drop dumplings into the broth by the teaspoon. Reduce heat to simmer; cook, uncovered, for 10 minutes, cover and continue to cook 10 minutes more, Add pepper then serve.