Chicken and Black Pepper Dumplings 1 1/2 cups milk 3/4 cup frozen green peas 3/4 cup frozen sliced or diced carrots 1 cup cut-up cooked chicken 1 (10 3/4 ounce) can condensed creamy chicken mushroom soup 1 cup buttermilk baking mix 1/3 cup milk 1/2 teaspoon pepper Chopped fresh parsley, if desired Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan. Stir baking mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonsful onto chicken mixture. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.