1 Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk, sage, garlic, rosemary, thyme and pepper. Whisk until mixture is smooth.
2 Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
3 Mix baking mix and parsley in medium bowl. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer.