Sounds Good to me.

I don't make my Dumplings from scratch anymore. I use Bisquick. But, this is more or less my Mom's recipe.

I prefer the fluffy dumplings also. You can achive it with Bisquick.

Gayle

Here is a link that might be useful: Chicken and Dumplings

Good Morning Anne and the KT
I made chicken and dumplings a few weeks ago and boy was it the best I ever mad! I did poach the chicken along with onions and celery. Cooked everything until it was cooked through. Drained the chicken to cool. Then I took two cans of cream of chicken soup, added some chicken broth (from poaching the chicken), warmed it up, picked the chicken, put back in the pot then I let it cook for several hours. Stirring occasionally. When it was time for the dumplings I used Bisquick but you can do a flour dumpling recipe. I do not mean to brag but I must say this was the bomb and my new way to make chicken and dumplings. Here is the recipe for Flour dumplings:
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon salt
¾ milk
Mix flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a little more milk or flour, if dough is too thin or stiff. Drop dough from tablespoonfuls onto simmering stew. Cover stew tightly and cook for about 15 minutes without removing cover.

The dumplings are not that fluffy but they were good.
Sorry, this so long and I hope you get your chicken and dumplings.
Deb

My dumpling recipe is similar to gramzee's except that it uses 1 egg and 2 tablespoons of melted butter, and a teaspoon of salt instead of the 1/2 tsp. I do halve the recipe quite often, using breasts or thigh meat. Now I'm getting hungry for it again!

I make fluffy dumplings. I don't really use a recipe...I start with self rising flour, which already has baking powder in it. I rub some butter into it...about 2/3 of a stick. I mix it up until it is very coarse. I stir buttermilk in until it gets to the right consistency. I de-bone the chicken. I make sure there isn't a lot of fat in the broth, either by cooling it and removing it, or I remove all skin and fat from the chicken before cooking it.

I bring it to a boil, and drop the dumplings on top...they are sort of resting on the chicken. If they sink, they should rise immediately, otherwise they will soak up broth and be what my mother used to call "sad"....heavy. I cover them and let them cook about 15 minutes. Before serving, I sprinkl a little black pepper on them.

Often when I make them, I will go ahead and form the dumplings...like small biscuits and have them ready in a bowl...so they all go in about the same time. If I have parsley on hand, I mix some parsley in when I mix in the butter.

When it cooks, the broth will turn a little white, like gravy, and the dumplings should be dry inside and fluffy.

I make the Bisquick dumplings too. But do it like you want to make it, you will have to thicken the broth for the gravy before adding the dumplings...just becareful not too much thickener.
Eat one for me with LOTS of butter and salt would ya!? :)

Whichever recipe you decide to use, Anne, could you overnight a generous helping to Ohio? They all sound good.

Shirley

I too, also use onions and celery. To thicken the sauce, I add a can or 2 of Cream of Chicken, sometimes, 1 can Cream of Chicken and 1 can Cream of Mushrooms.

I don't use biscuits, I use flour tortillas. I either make them or buy them ready made, cut them up and add the tortillas into the pot the last 10-15 minutes or so. It'll come out sort of like pasta. The tortillas will also help to thicken the broth a little too.

By laziness, one time, I threw in all the ingredients, except for the tortillas, into a crock pot and left for work. I came home with a wonderful smell welcoming me to dinner. For the last 10 minutes, I turned it on High and add the ready made tortillas. I've done it this way since then.

I've been using Tammy's recipe for years now. It's awesome!

TAMMY'S CHICKEN AND DUMPLINGS

2.5-3LB. chicken, cut up
2 Tbsp. butter
1 Tsp. salt
2 stalks celery, cut into 1inch pieces
1 medium onion, chopped
3 c. chicken broth
1/4 tsp. pepper
1 bay leaf
4 carrots, cut into 1 inch pieces
1/2 c. cold water
3 Tbsp. flour

In dutch oven or deep skillet, brown chicken in hot butter. Add salt, celery, onion, broth, bayleaf, pepper. Heat to boiling. Reduce heat. Simmer covered, approx. 30 minutes. Add carrots, cover and simmer 15 minutes or until just about tender. Remove chicken from pan, debone and break into large chunks; return to pan. Mix water and flour, stir into mixture; heat until boils and thickens. Add dumplings.

FLUFFY DUMPLINGS
1.5 c. flour
1 tsp. minced parsley
2 tsp. baking powder
½ tsp. salt
2/3 c. milk
2 Tbsp. oil
1 egg, slightly beaten

In medium bowl, combine first 4 ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Drop dough by Tbspfuls onto hot chicken in boiling stew. Cook covered, 12-15 minutes or until dumplings are fluffy and no longer doughy underneath. MAKES 8-10

Thank you for the recipes and tips. Just reading these posts I can almost smell the chicken simmering on the stove.

I've decided to wait until next week to make them because my sister Marjorie is coming to stay for 4 days while they put new windows in her apartment. She was supposed to come this weekend but she was told her windows won't be done this week.

I thought I would make this dinner for her since all she eats are Lean Cuisines or frozen dinners. I could never do that. I think I will also make the cabbage roll casserole for her using tomatoes and half the tomato soup since I prefer it more tomato tasting. I've also got some frozen shrimp to cook and peel so I might make her shrimp scampi with lots of garlic and butter. I've been eating salads since Christmas so I am not worried too much about eating heavier foods. Too cold to eat salads anyway. LOL

Thank you again. I had the posts sent to my email so I can refer back to them.

Anne

I make dumplings from biscuits, Anne.

2 cups cup flour
1 cup milk
1/2 shortening
1 teaspoon salt (or more to taste)
3teaspoons baking powder

Blend dry ingredients together.
Stir in shortening with a fork until mixture resembles cornmeal. Stir in milk a little at a time until a stiff dough forms.
With extra flour, knead twenty times.

Roll out and cut with biscuit cutter or floured drinking glass rim.

Bake at 425 for ten minutes

Shrimp sounds really good right now.
So does garlic bread.

I'm hungry......can you tell?

Lori

I hope that all of you hungry birds are too chicken to go grocery shopping just now ...

... you know all of that advice that they give about ther unwisdom of going grocery shoppping on an empty stomach!

Unless you have a fat wallet!

o j