4 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup baking mix
1 tablespoon vegetable oil
2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
1 teaspoon pumpkin pie spice
2 medium potatoes, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups chicken broth
Chopped fresh parsley or pumpkin pie spice, if desired
1 1/2 cups baking mix
1/2 cup milk
1. Coat chicken with 1/4 cup baking mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
2. Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
3. Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
Substitution : No pumpkin pie spice on hand? You can use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and ground allspice.