In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.
Makes 4 servings (about 6 cups)
In a medium bowl stir together all-purpose flour, shredded cheddar cheese, yellow cornmeal, baking powder, and black pepper. In a small bowl combine beaten egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined.