Comments on: Chicken & Dumplings

By: Bethany

Bethany — Sat, 12 Nov 2011 03:39:35 +0000

I used white whole wheat flour (winter wheat) and they came out delicious.

By: Lindsay

Lindsay — Mon, 05 Sep 2011 14:59:02 +0000

They do not rise all that much on this dish…but the key with dumplings is keeping them very wet when mixing. You want to just plop them on the top and bake right away.

By: Jennifer

Jennifer — Sun, 04 Sep 2011 23:29:47 +0000

I know this is an older post, but I just wanted to ask a quick question. I roasted my chicken and made stock with great success. I just finished up the chicken and dumplings but my dumplings did not turn out at all. They did not rise much at all, so they are very very dense. I used whole wheat-would this have something to do with it, or did I do something wrong?? Thanks for your recipes and tips.

By: Joanna

Joanna — Thu, 09 Dec 2010 12:11:37 +0000

Just made this last night – I’d been craving something like it for a couple weeks and it totally hit the spot! I used spelt for the dumplings – they were so light and delicious! I took the suggestion of another reader and added some flour (about 2 T) to the milk before adding. Also, to simplify on dishes I baked it right in a large oven safe skillet – so the whole thing gets cooked in one pot. Thanks for the recipe!

By: Carrie

Carrie — Fri, 03 Dec 2010 15:35:41 +0000

We made this last night and loved it!! Only thing I noticed that I was wondering about… is the “sauce” supposed to be pretty runny and thin? It kinda ended up like a stew rather than what I was expecting as more of a casserole. Either way it was delicious and we’re definitely making this again as part of our regular meal plans! Thanks!!

By: Audrey

Audrey — Wed, 02 Jun 2010 01:18:06 +0000

Now this is amazing. Although we did make one modification the second time around– I made a “can” of cream of chicken soup and added that in with the chicken and milk to make more of a sauce. The first time I made it I did it as is, and the flavor was amazing, but there wasn’t much sauce to soak up the biscuits with, and we are DEFINITELY sauce people. So it’s in the oven right now with the “can” of soup added to it, and from what I can tell, it’s going to be amazing! Thanks for the delicious recipe!

By: Jennifer

Jennifer — Sun, 28 Mar 2010 04:07:37 +0000

This was delicious as well. I’ve tried four of your recipes so far and all of them have been so good. This is a keeper!

By: Kaitlin

Kaitlin — Fri, 12 Mar 2010 03:54:22 +0000

Yum! I made this earlier today. I could not believe how delicious it is! This will definitely be going into rotation! Thanks for sharing.

By: Laura

Laura — Tue, 02 Feb 2010 00:20:36 +0000

Just found your intriguing website, as I’m considering soaking flour. For this recipe (which as I’m on a gluten free diet, I could actually eat using millet!) how much lemon would you add to soak with water/lemon?

Thanks so much, and thank you for sharing your heart for God with us!
Laura

By: Emily

Emily — Sun, 03 Jan 2010 22:41:33 +0000

It must be regional. I call a chicken pie with a crust chicken pot pit, thickened chicken soup with drop dumplings chicken and biscuits and I’d call this chicken and biscuits. But whatever you call it, it looks delicious.