A warm, savory chicken stew made with rotisserie chicken and topped with light, fluffy dumplings.
In a medium bowl whisk together 2/3 cup milk, baking mix, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder. Stir until just combined; set aside.
In a large pot combine stock, half and half, salt, pepper, thyme and bay leaf. Bring to a boil. Mix the flour with 1/4 cup of water and whisk into a slurry. Stir into chicken broth mixture. Remove bay leaf.
Add in chicken and frozen vegetables. Bring back to a boil.
Using two tablespoons (one to scoop and one to scrape), drop heaping tablespoons of dough into the boiling broth. Continue dropping until all the dough is used.
Reduce heat to a simmer and cook for 10 minutes. Cover and cook for another 10 minutes. Remove from heat and garnish each serving with fresh chopped basil or parsley.