Chicken and Dumplings

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mmmm that dish was delish

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I found this recipe when I felt I really didn't have enough laying around to make anything. I used the frozen breast tenders I had and browned them in some butter first to add a little fat, and added some stock to the cooking liquid. I also added some mushrooms.

The dumpling dough came out super sticky and I had to use 1/2 whole wheat flour b/c I ran out of white, but I just dolloped the dough on top of the chicken with a spoon, about 1 TB at a time, and they were delicious.

Instead of that mystery cup of flour included with the chicken half of the ingredients, I just put about a TB of corn starch and the soupy stuff came out fine.

Also, this does NOT make 6-8 servings. I barely served 3 people with it. I'm doubling it next time so I'll have leftovers at least!

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Thank you for a dumpling recipe that is so close to my grandmother's. This recipe was so easy and that always seems to be the key to the good stuff. The dumplings cooked up great and the broth was almost self made. This recipe is outstanding.

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easy and good family loved it

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I am from the south and have always wished that as a young girl standing @ my grandmothers apron, that I'd paid more attention to how she made the "noodles" for her Chicken Pastry, which is what we call this dish where I'm from. The noodles, or dumplings as they're referred to in this recipe are spot on, I checked with my mother and she recalled the same ingredients. However, a few glaring errors in this recipe, omit the cup of flour used in the stewing of the chicken and increase the water as you would as if you were making chicken soup (i.e., increase to a few quarts, or enough to cover the chicken. I made minor adjustments of my own to mimic the soup I remember growing up with and it really brought me back to when I was in my sweet grandmother Lissie's kitchen in North Carolina. Thanks Cat.

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The recipe for both the chicken and the dumplings both call for a cup of flour each. I'm sure the cup of flour for the chicken is a mistake. Please comment.

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Also great with carrots.

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This was YUMMMMYYY! and you are the first peron to teach me to make a decent dumplin! I am quite the chef, and make complicated stuff all the time, thanx for the no-nonsense delicious recipe that reminds me of long-gone gramma!

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Enjoyable dish. Almost reminded me of how my Mammah made hers. The dumpling sucked alot of the broth though. Thought more water to make the broth would be better. I also added a bag of mied vegtables. It gave it a nice color when you ate it. The extra vegies gave it almost a pot pie soup taste.

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Tastes good and easy and very quick to make if you don't have much time in the kitchen.