Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
Remove with slotted spoon, mix in chicken meat, and serve.