Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a large casserole dish. Chop the chicken into bite-size pieces. Heat a little oil in a large skillet over medium-high heat. Add the peas and carrots and cook for 2-3 minutes.

Add the bag of flour to a small bowl and pour 1 can of broth into it, mixing until smooth. Add the flour mixture and remaining broth to the skillet and cook until thickened. Season with salt and pepper and add the chicken. Heat through then turn off the stove.

Combine the baking mix and milk in a small mixing bowl. Stir until just combined. Pour the chicken mixture into the casserole dish. Drop the dumpling batter by the spoonful into the chicken (it should make 8 dumplings).

Bake, uncovered, for 15 minutes or until dumplings are browned and cooked through. Makes 4 servings. Refrigerate leftovers within 2 hours.