Comments on: Chicken and Dumplings

By: Micki

Micki — Mon, 19 Jul 2010 01:16:00 +0000

This is my husband’s favorite dish but, even though I am a vary experienced cook, I have never mastered this recipe! My dumplings are usually pretty bad. I managed to screw this recipe up by using baking soda instead of baking powder! Doh! There is enough chicken stew leftover so when I reheat it later this week, I’ll make the dumplings correctly. I look forward to light little dumpling pillows, for a change (always have cake flour in my freezer)!

By: crock pot chicken and dumplings

crock pot chicken and dumplings — Wed, 13 Jan 2010 10:07:40 +0000

I love anything that is a bit soupy. Definitely going to try this one out.

By: Shirley Henning

Shirley Henning — Fri, 11 Dec 2009 23:54:53 +0000

This recipe was wonderful. The lightest dumplings I ever ate. I made them too big–next time I will do teaspoons instead. I cooked the chicken 45 min. and added chicken bouillon paste. Next time I will probably use chicken breasts rather than cook the whole chicken.

By: Debra

Debra — Tue, 17 Nov 2009 18:10:14 +0000

I made chicken stock last week (in freezer) and have a big pile of boneless, skinless chicken thighs in the fridge…..I’m going to try it tonight. I hope using all thigh meat won’t ruin it. I also, always, have cake flour on hand…..can hardly wait to try it.

By: Lana

Lana — Wed, 04 Nov 2009 02:40:46 +0000

I made this tonight for my fiancé after a hard day at school…I needed some comfort food. I’ve never had chicken and dumplings before but your post made it look SO good- and I’ve been wanting to try it for some time. I used commercial stock because I didn’t have time to make it fresh, but I’m sure it would be delicious since the store-bought stuff was fantastic! Also I had to use more milk in my dumplings because mine didn’t look nearly wet enough. But it turned out AMAZING! I also subbed celery for the peas, and we used the left over chicken from a rotiserie chicken a few nights ago and supplemented it with 3 breasts just done in the oven.

Thank you so much for posting this- it’ll be a staple in my household from now on!

By: Dad shelly

Dad shelly — Tue, 03 Nov 2009 17:26:43 +0000

Awesome can’t add to it. Nick.

By: Amanda

Amanda — Wed, 28 Oct 2009 23:39:39 +0000

I made this Monday, using the remains and stock from our Sunday roasted chicken. It is amazingly good. Comfort food at its best. Another “keeper” recipe, thank you Nick.

By: Geoff

Geoff — Thu, 22 Oct 2009 15:04:36 +0000

Made this last night (already had homemade stock in the freezer) and it was great. Wife and 1 year old loved it too. Looking forward to leftovers for lunch today. Great site. Keep up the good work.

By: Jessica

Jessica — Wed, 21 Oct 2009 15:13:56 +0000

This looks amazing! I will have to try it this weekend.

By: Kathleen

Kathleen — Wed, 21 Oct 2009 01:20:34 +0000

You put a lot of work into this.

It shows.

And I’ll bet it tastes just as good as it looks.

It looks real good.

: )