This is a very informative video, i enjoyed it and learned a lot from it and can't wait to try it out at home! LOBush, Sacramento, CA

Any ideas on how to make a vegetarian version?

Make a veloute using veggies stock. Sweat some vegetables and then proceed with the recipe. Cheers!

Alright Dawn, this is actually one of my specialties. There are a couple of differences so I'm gonna try it your way and see how it compares. Probably won't be until Tuesday or Thursday. I'll let you know how it turns out.

Thanks Dawn, think I'm going to try to chuck some tofu in there too.

Could the
is be transferred to the oven to cook the dumplings? I'd prefer a more biscuit-y result to doughy, but maybe I should be fair and steam them once.

You could certainly place the pot into the oven to finish the cooking process: however, this will not necessarily result it in a more "biscuit-y result". For a more biscuit-like topping you would need to make more of a biscuit mix rather than the one in this recipe. Try doing an online search for "chicken and biscuits" and there you will find many recipes for that dish. Cheers!

Hi Dawn, I'm planning to make this for supper this weekend - perfect fall weather food! I'll be using broth that I've already made - what quantity of broth should I use to match the veloute? Thanks,

Good question Sheri, you will need just enough broth to reach your desired consistency. If you want the sauce to be really thick you will need less, if you want it a bit thinner then you will need more. Basically, you how much you need depends on the consistency you are looking for. Does that make sense? Cheers!

I made this dish last night and it was the best.. How ever, I found some errors in the directions. Like when making the sauce it told me to preheat my oven. Thank you for the best chicken and dumpling recipe ever.

Judy S.

Glad you liked the dish. It sure if perfect for this time of year.

The reason in step one it says to preheat your oven is because in step 4 the directions say to "Cover and place into the oven for about 15 minutes to poach the dumplings."

This dish can be finished on the stove top; however, we found that there was less potential of scorching the bottom of the pot if finished in the oven. Cheers!

This was great, although I found the dumplings a little too delicate, slightly bland in flavour - any suggestions for livening them up or brining out the flavour of the onions more?

I feel lost without any suggested guideline amount of broth that should be used.

Perhaps add more green onions and/or salt or maybe try adding some other herbs or spices. Alternatively, perhaps you may just want to use a different dumpling recipe if this one is not your thing. Cheers!

p.s. When titling your questions it is better to use a descriptive title, that way when other users are searching through the forum for help they can find potential answers/questions easier. Hope you don't mind me saying that, it just makes it easier for everyone :-)

If you follow the recipe for the broth (Step 1) you will end up with about 6 to 8 cups of broth. The amount you end up with in the end,depends on how much water you added while it was cooking etc.

Again, it's hard to say exactly how much you will need as the final consistency is up to you. Start with about 3 to 4 cups, adding more as needed. Once you reach the desired consistency for the veloute base stop. For me, I like the sauce to be a bit thick but still a bit soupy. Others however, like their chicken and dumplings much thicker. Hope this helps. Cheers!

I made this without traditional flour and used all-purpose gluten free flour instead. It was absolutely fantastic!

That's super, thanks for taking the time to share your results. I am sure all of the folks with gluten sensitivities will really appreciate it. Cheers!

Hello can't wait to try this with our friends. Can the chicken part be made a day before then reheated and finish with the dumpling before serving it? Thank you for such wonderful lessons :-)

Good question. Indeed the broth and chicken part can be done the day before. That's a great way to turn this into a quick meal the next night. Cheers!

Note: When titling your questions, it is better to use a descriptive title, that way when other users are searching through the forum for help they can find potential answers/questions easier. Hope you don't mind me saying that, it just makes it easier and more helpful for everyone :-)

RE :Prepping Chicken and Dumplings Ahead
Thank you for getting back to me so soon :-) and no I don't mind at all that is how to learn the right way to do something :-) Have a great day!

Following the recipe above, how long will it take for the chicken to cook through and be removed from the pot?

Depending on the size of the chicken legs, the heat source and how long you decide to cook the broth after the bones have been added back, it should take anywhere from 1 1/2 to 2 hrs, or so. Cheers!

I made this last Sunday and I'm feeling a bit conflicted. There were things I definitely liked better than my recipe (the broth was stellar) and things I didn't (dumplings were bland & chicken was tough). Obviously there are things I can change to improve the last two. I tried to follow the recipe as faithfully as I could but alas I didn't have everything it called for. I substituted rosemary for thyme and that was not a problem. I only had chicken thighs so that should have been OK. I usually cook the chicken much longer and I think I will return to that next time. I think the dumplings were the big disappointment. They don't absorb any liquid when they cook and it was difficult to get them to absorb the liquid afterwards. If they had it would have counteracted their bland taste. That seemed to make a big difference in how I felt about the dish overall. I'm not sure how to correct this. I think I'll try to work out a compromise between this recipe and my old one and see if I can improve my results.

This is the beauty of cooking. Once you understand the basics, you are free to make your own changes/adjustments to any recipe you come across...and it is great that you are doing just that. Sorry that you found the dumplings bland. If you have suggestions for improvements, we (and other students) would love to hear them, so feel free to share the changes/tweaks you made and prefer. Cheers!

I am attempting to make the chicken and dumplings but, it does not say anthing about covering askew (sp). What are your thoughts on it. Thank you so much :-)