Chicken and Dumplings

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I've been making this recipe for years now. As with anything I make, I season to taste. One thing is for sure, as I learned my very 1st time making this is you should make your roux 1st with an entire stick of butter and about the same amount of flour or maybe a little less, then slowly add your home made stock while whisking. Once you have all of your stock incorporated, add celery and then carrots. I don't use onions since I really don't care for the texture. After the celery and carrots start to get tender, add the chicken, then the cream, then the peas and finally top it off with your dumplings. By the time your dumplings are done, your vegetables will be perfectly done, not mushy, just perfect. Also, I do like to cut the veg somewhat large.
TIP: make your stock the day before, after straining a few times, store in the refrigerator overnight. The next day, simply scrape that top layer of fat off... who needs it anyway? (especially after I added that entire stick of butter :

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Nice flavors, but here are the problems with this recipe...in my opinion:

1 Salt - 2 TABLESPOONS was excessive! Too salty by a lot!

2 Frozen Peas & Onions - They do not need to be added so early in the cooking process. By the time I was ready to add the heavy cream, the broth was starting to taste like peas, not chicken. I ended up scooping out all the veggies and finishing the broth & dumplings without them.

3 After all is said and done this doesn't make much, so if you're feeding a large family/crowd, double the recipe.

I'll make this again for flavor, but I'll definitely reduce the salt, double the rest of the recipe, add the frozen veggies at the end, and possibly do smaller drop dumplings.

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Difficult to make. Took a LOT of time. Broth wouldn't thicken. Will not make this again.

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I watched Tyler make this on his show and could not believe how easy it was to make chicken and dumplings from scratch. I decided to give it a try and the results were amazing. I love that the recipe is completely from scratch and very easy to follow. This will meal will be a family favorite for years to come.

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I don't know who graded this recipe Easy. It took me half the day to make this. Also, the ratio of flour to broth is way off; took well over half an hour to thicken it and a lot more than 1/4 cup to do so. This one goes.

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This was easy to make and it was so good!

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This was a comfort food extraordinaire! I made this for my husband and he loved it. I am a good cook, so he is pretty fussy. He had 2 servings, and held back before he would keep eating and eventually explode. This is going to be saved in my family cookbook. Thanks Tyler.

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My maiden voyage into Chicken and Dumplings. I cheated and used a pre-cooked roasted chicken, shredded the meat off the bone, then realized i didnt have enough; so I added a pound of ground chicken. Necessity is the mother of invention they say. However, the flour to broth ratio for the chicken base was off. It was way too runny, like soup. I watched Tyler's video after the fact, and he used more than 1/4 cup flour in his broth, at least 2 Tbs. more. I had to doctor this up a lot with thickeners. Four cups of broth would have been a good place to start, not SIX! Also, the dumplings were so easy to make, tender pillows of heaven, even my hubby who didn't think he'd like it, was lovin' it. Prefer this dumpling to the rolled-out ones that to me are like eating pasta strips in soup. However, this made enough dumpling batter for an army. Halving the amount would have been plenty.

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Awesome recipe! I made a few changes as I had already made stock. I used that with a store-bought rotisserie chicken and added fresh sage to the dumplings, but followed the recipe precisely otherwise. Everyone raved about it and I will definitely make it again.

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Perfect! My only comment is that I did also add more flour to thicken sauce. Seems 1/4 c. is not quite enough for 6 cups of broth. Soooooo delicious and comforting.