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1
Wash chicken and pat dry.
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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.
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3
Heat, covered, in Microwave Oven 10 minutes.
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4
Stir.
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5
Heat, covered, in Microwave Oven an additional 5 minutes.
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6
Add carrot slices and heat, covered, in Microwave Oven 5 minutes longer.
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7
Remove chicken pieces from broth and set chicken aside until cool enough to handle.
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8
Reserve broth.
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9
Remove chicken from bone: and cut into bite-sized pieces.
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10
Discard bones, bay leaves and peppercorns.
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11
Skim any excess fat from chicken broth.
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12
Return chicken to casserole.
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13
In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth.
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14
Gradually stir flour mixture into chicken mixture.
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15
Heat, covered, in Microwave Oven 5 minutes or until gravy is thickened and smooth.
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16
Stir occasionally.
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17
Prepare dumpling dough in a small bowl by combining biscuit mix, milk parsley flakes; stir with a fork until just blended.
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18
Add mushrooms and peas to chicken and gravy mixture.
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19
Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in Microwave Oven 4 minutes.
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20
Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.
