Comments on: chicken and dumplings

By: Mary

Mary — Wed, 17 Mar 2010 19:14:53 +0000

Deb,
Thank you so much for sharing this recipe! I made it a few months ago when I came down with a nasty flu, and since then I have made it again and again. I haven’t changed up anything in the recipe other than the cook time of the chicken (simmered in the stew for about 40 minutes instead of an hour), it’s perfect just the way it is. It’ll be a comfort food staple in my kitchen for years to come.
xo,
Mary

By: deb

deb — Tue, 02 Mar 2010 17:07:16 +0000

Hi Jennifer — I think I first skipped over your comment because I’ve only made the recipe as written and can’t be sure that something else will work. However, I’m thinking it would be worth it to make a slurry of cornstarch and a little water and then pull out a cup or two of the stew and whisk it in and see if it works without ruining the pot if it does not. Make sure you cook it a few minutes beyond adding the cornstarch, so it doesn’t have that chalky flavor. And be conservative, it really continues to thicken a bit as it cooks so you can always add more, but you won’t be able to take it away! Good luck.

By: Marti

Marti — Sun, 21 Feb 2010 13:15:47 +0000

Deb,

I’m not sure how I stumbled onto this one, but THANK YOU.

My mother was a horrid cook (night after night of macaroni casserole without a spice in sight), but hers was the only chicken and dumplings I’ve ever known.

I’m guessing this will be much tastier and since I’ve got a bit of a cold right now,I intend to make it immediately.

By: Jennifer

Jennifer — Sat, 20 Feb 2010 01:32:12 +0000

I’m in college and part of a large dinner group which includes a girl with Celiac’s disease. I would like to make this and figure I could reserve some of the stew without dumplings, but there’s still flour in the stew. Do you think cornstarch would be an acceptable substitute? Maybe half as much?

Thanks!

By: Caroline

Caroline — Tue, 19 Jan 2010 17:46:02 +0000

Thank you so much for this recipe!! I happened upon your blog a couple weeks ago during an online recipe search and I love love love it! I made this last night for my husband and our friends and it was delicious. It was also the first time I ever had/made dumplings and it turned out really well. Three of our neighbors actually came over to find out what was cooking because it smelled so good! Thanks again, it is a joy to visit your site!

By: Juliet

Juliet — Thu, 07 Jan 2010 18:20:29 +0000

The weather in Kansas City has been very brutal this winter, and I made this last night for my boyfriend and my roommate… SO TASTY! I, too, had never had chicken and dumplings, and as the snow piles up outside I look forward to eating these leftovers for the next few days.

By: MomTo3Boys

MomTo3Boys — Tue, 15 Dec 2009 23:56:18 +0000

Made this tonight for my family….YUMMY! It was a bit futsy to make–lots of steps, but I think it is well worth it! I used 1/2 white whole wheat flour and half white for the dumplings and they turned out great.

By: Janet

Janet — Thu, 10 Dec 2009 02:50:33 +0000

Thank you so much for all of your amazing recipes. I’d never had chicken and dumplings before today, and was kind of grossed out by the idea, but this was incredible! Smitten Kitchen is my favorite virtual cookbook!

By: Jessica S.

Jessica S. — Mon, 07 Dec 2009 01:48:40 +0000

I love love love chicken and dumplings, but I’m really more of the roll and cut dumpling person–that’s how Grandma always did it. I think that dropped dumplings are always too doughy. Now, if I could just convince my husband that peas are a proper addition to chicken and dumplings. He rather likes his just chicken, dumplings, and broth.

By: Lee

Lee — Fri, 20 Nov 2009 22:05:36 +0000

This is freaking amazing!
Deb, you have very rapidly catapulted from “a blog I read” to “that blog I check whenever making anything, in case she’s got a recipe for it up”.