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Chicken and Dumplings Recipe

Chicken and Dumplings

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Average Rating:

Total Reviews: 164

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  • on May 14, 2011

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    well this was my first time making chicken and dumplings and well this was FAB!!! It took forever and if you follow the directions completly it is full of flavor!! and good!! ALTHOUGH I did use the fat drippings from roasting the chicken and added it to the the sautee of the vegges for the sauce! I also used the veggies for the stock and blended it all together and made a thicker stock for the sauce!!! I also added some poultry herbs to the dumplings and only used one egg! It was great my family loved it and a great recipe to use with my little girl! I do recommend it and I will use it again but now that I know how to make it I will enjoy adding and taking things away as I like!

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  • on March 29, 2011

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    NOT MUCH FLAVOR WITH ALL THE PREP AND FRESH HERBS IS WHY ITS SAD MY WIFE HAS THIS BEAT BY FAR SORRY TYLER KEEP SEARCHING FOR THAT SPECIAL TASTE THAT YOU OBVIOSLY HAVENT FOUND WHEN IT COMES TO C/D

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  • on January 31, 2011

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    Utterly delicious. Maybe I let it boil down too much but ended up using more like 8 cups of stock and 2 cups of cream. Regardless, the flavors were rich and delicious. My guests literally could not get enough. Will make again! (very long process however.

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  • on January 04, 2011

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    Loved this!!!!!!!! My mom made me Chicken and Dumplings as a kid. I hated it. Decided to be adventurous with my children. They loved it. I will admit I used a rotisserie chicken. Like my sauce a little more runny so used 8 cups of stock and 1/3 cup of heavy cream. The shredded chicken thickened the sauce. Next time won't use all the chicken meat maybe 3/4 of it. Anyone afraid of the dumpling recipe should NOT be. Made the best dumplings ever. I even liked the way they smelled after mixing them in the bowl before cooking them. This is a great recipe don't be afraid to use it...

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  • on November 13, 2010

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    Another great recipe from Tyler! I am from the south and have been making chicken & dumplings for 30 years, but have never used egg in the dumpling mix. It was fantastic! However, old habits die hard, so even though I took the leap and added the egg to the dumplings, I dropped the salt and milk, using chicken stock instead--1 cup. Maybe I'll try the milk next time. Baby steps. Naturally, I also had to add more carrots and some peas to the sauce as well...it's just not the same without them. Thank you Tyler, I can always count on your recipes being delicious.

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  • on September 28, 2010

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    I've been making this dish since 2001 when I saw it on Food 911. It is a family favorite and is requested often. I speed up the process by buying a cooked rotisary chicken from the market. The flavor is wonderful and is a comfort food in my house, for sure. I sometimes cook it to the broth point and then freeze it to use on those days when you need a hug from your food. Thanks Tyler...keep the great food coming !!!

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  • on September 25, 2010

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    I've made this recipe both from scratch, and with store bought rottisserie chicken and broth. It turns out great no matter how you make it!! Bursting with flavor...the sauce is perfect and the dumplings are light and fluffy, just how they should be!! The only thing to remember is that it is an intermediate recipe and does require some experience in cooking!

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  • on September 12, 2010

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    The best thing about this recipe is it is totally from scratch.

    I used a rotissere chicken and stock from the grocery store. Because his roast included an assortment of herbs and lemon, I added a tbs of lemon juice when I added in the chicken stock and added fresh rosemary, oregano, and thyme from my garden in a bouquet garni. I didn't have buttermilk so a quick remedy is adding one tbs lemon juice to a measuring cup and then add milk to fill to the one cup line. I also used whole wheat flour instead of white because we don't eat processed foods at my house.

    The sauce is amazing, the dumplings the perfect consistency. One day I will make this recipe from square one because I really feel like I'm missing out on some delicate flavor components but my adaptation still got rave reviews from the family.

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  • on February 19, 2010

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    I do poach the chicken - saves time roasting, then making the stock - an all in one step. I've used store stock before and it's ok, but never as good as grandma's! Also it is just little ol' me so I just poach a chicken leg quarter and cut down the sauce recipe. For a little more flavor, you can brown the chicken a little first then add the water for poaching. I cut the dumpling recipe in half but it is still a lot so sometimes use the excess to have with a pork shoulder steak with Hungarian paprika sauce. mmmm.

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  • on January 19, 2010

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    Made this recipe for the first time tonight after seeing the reviews... I was excited! After making this for my whole family (they were looking very forward to the recipe, we all sat down and almost simultaneously, spit it out. Unbelievably bland and boring. The dumplings tasted like flour and were so airy and spongy. The sauce was bland as was the chicken. I make chicken noodle soup that tastes a million times better. I have to say it looked beautiful, and smelled delicious, but its taste... yuck. I have been making chicken soups for years with a very satisfied husband! Not tonight... I'm in the doghouse for trying this one. I will stick to my Paula Deen and Calling All Cooks books. Sorry Tyler... I normally love your stuff!

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