1 can (10 3/4 ounce) fat free reduced sodium cream of chicken soup
1 1/4 cups skim milk, divided
1 pkg (10 ounce) frozen mixed vegetables
2 cups diced cooked chicken
1/2 tsp. ground black pepper
1 cup buttermilk baking mix
1/4 tsp. summer savory or parsley
Heat soup, 1 cup skim milk, vegetables, chicken and pepper in medium saucepan over medium heat until mixture comes to a boil. Combine biscuit mix, summer savory, and 3 to 4 tablespoons milk until soft batter is formed. Drop batter by spoonfuls to make 6 dumplings. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from pot pie over dumplings once or twice while cooking.