Chicken and Dumplings

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This was my first time ever trying C&Ds and I must say that I was extremely delighted with the outcome. It is time consuming but worth every second invested to taste creamy delicious chicken sauce with light and fluffy dumplings. Even my mother was at my dinner table humming a little gospel spiritual under her breath with each bite.
My one complaint is that the dumlings were huge even though I used a teaspoon to measure them out, but the fact is that they rise when cooking. I must come up with a way to make them much smaller.
Tyler is one of my favorite chefs and I look forward to seeing him on Saturday mornings to figure out what my Sunday meal will be.
This is an A1 comfort food for the whole family to enjoy.
Trina
Arlington Heights, IL

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This was my first try at making this recipe and I was really looking forward to trying this but I failed misserably. It took hours and I"m pooped and don't like my supper. The dumplings are huge, hard and really salty. The soup is creamy and really flavourful but that's about it. It's definitely not over the top or what I expected. I'll try it again but maybe using a different recipe. it was also kind of expensive. Fresh herbs in winter run around $2 each, the chicken was $12...so yikes. I'm hoping to maybe find this on a rerun program to help me figure it out. I am not a beginner at cooking so I'm kind of frustrated and disappointed.

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I cut a few corners..used organic chicken stock instead of making my own and used boneless chix breasts pulled apart instead of making a whole chicken. Awesome recipe and much better than using canned soup!

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This may be the most comforting dish I've EVER tasted! The only thing I changed was the flour in the sauce. I increased the flour slightly from 1/4 cup to 1/3 cup. PERFECT CONSISTENCY! I think it was so incredible due to the layers of flavor established in each step.

I roasted two chickens on Saturday, shredded the meat, then cooked the stock with the bones, etc. I set aside some of the chicken for dinner another night - there was tons! I chilled the stock overnight and skimmed the fat the following day then made the sauce and dumplings for Sunday night dinner. For all of $6, I was able to prepare two healty meals (for five people! Even my PICKY 12-year-old son ate it up! THANK YOU!!!!

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I was recently craving my grandmother's C&Ds, but as she passed a number of years ago and my mother just moved, I couldn't get the old family recipe. I am so glad I couldn't track it down as this was a PERFECT recipe. My family never used all of the fresh herbs in their chicken stock, and boy does it make it so much more savory! Additionally, these dumplings are so light, fluffy, and delicious, I just had to tell my mother. The old bisquik dumplings will do for most, but not for me anymore. Note: The key to properly cooking these, or any other, dumplings is to be sure to not overcrowd them - so you may want to use a wider stock pan than normal. Also, add them slowly as to not drop the temerature of your stock to quickly. I added some fresh herbs to my dumplings, and they were extra fabulous! (I found that 1/4 C flour was about the right amount for the roux.

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This was an excellent recipe! My family loves chicken and dumplings. I have tried making homemade dumplings before and they always came out too dense and heavy. These were light and fluffy! Mmmmmm! Great reviews from my family.

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We have added this recipe to our family regulars especially during the cold Chicago winters. It is wonderfull and everyone loves it young and old.

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I was looking for a new dumpling recipe after years of using a brand name biscuit mix. I had made my own chicken that was simmered in broth and mixed these dumplings up and I've never had my dumplings taste this good before.
They were extremely light, fluffy and tender. I did use the old standard of cooking them in the pot 10 minutes uncovered and then covering them for the last 10 minutes until done. (They were big ones. Great Recipe Tyler!

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I've read a couple of negative comments that I'd like to try to address. The first one is regarding the sauce not thickening. We did find that we had to add an add'l teaspoon or so of flour as the sauce cooked to helped with thickening. Also, Tyler mentions that it should only be thick enough to cover the back of a spoon, which may not seem thick enough for you. When the cream is added, and the rest of the ingredients, it will thicken nicely.

The dumplings still being doughy or mushy is another repeating comment. If you allow the dumplings to cook, uncovered until you see the bubbles rise through them, like you see when making pancakes. That tells you they're cooked all the way through. It tooks us longer than this recipe called for. Once the majority of the dumplings were cooked all the way, we saw that some still felt tacky on the top. We heated the oven to about 350 and set the pot of soup in the hot oven for only about 3 minutes or so. Just long enough to set the dumplings that still felt "wet".

This was so good that I had it for lunch the next 2 days.

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I made this for my family the day after Thanksgiving and there was not one drop left! There is a misprint in the recipe; for the Supreme Sauce it calls for 1 T flour and then further down it says 1/4 cup of flour so we were unsure which one to use. After reviewing other recipes on this website we went with the 1/4 cup and that was perfect. Whenever I try a new recipe for the first time I always follow it exactly and then make any changes I might want if I like it and make it again (this is one I will definitely make again-I added it to my recipe box!. The only thing I would change about it would be to maybe cover the Dutch Oven while the dumplings are cooking for the last 5-10 minutes, they were a little more raw towards the middle. The homemade chicken stock, chicken seasonings and Supreme Sauce were key.