Not sure what step your question is referring to. The last step does indicate to cover the pot after the dumpling batter has been added. The trapped steam will help to cook the dumplings. Cheers!

Thank you for getting back to me. I ment the cooking the broth I looked again at the broth lesson and made it without covering it. Thanks again :-)

In England we don't have buttermilk, so really don't know what it is. Is there something else I can use, great recipe for using up extra stock from the chicken pot pie recipe! Look forward to trying it, cheers Jill

Anytime you are looking for information on ingredients, etc., you can search Rouxbe in the search bar at the top right of any page. There are several discussions on buttermilk in the forum that you may want to check out. Here is a link to another great reference site for food substitutions that you also may want to bookmark. Cheers!

Hello agian, had friends over for lunch today and everyone raved about the Chicken and Dumplings :-) It was delicious! I made part of the recipe yesterday then finish with the peas, cream and dumplings today. It made it very easy to finish for company, no stress lol thank you again for this great meal and teaching me all the steps to make it :-) What will I fix next ???

Hello,

First, I want to say that your site is fantastic! Been a subscriber for only a month, but I learned so much! From knife maintenance to making stock & broth (and knowing the difference) to making the "mother sauces", RouxBe has helped me become a better cook!

Which brings me to this: I made my first RouxBe dish, the chicken & dumplings, which turned out very well. The only complaint is that it's too much for my husband and me—can I freeze the leftovers?

Thanks!

Hmmm, I have never had the problem of leftovers with this dish :-) We usually finish it over the next couple of days. I would assume that the chicken part of the dish would freeze fairly well, but not too sure about the dumplings. As with most things that are frozen, I don't think this dish would be too bad but, of course, not as good as when first made.

Thaw it in the refrigerator before slowly heating over medium/medium-low heat along with a touch of water. Add a touch more water or stock if the sauce seems too thick. Let us know how you like it. Cheers!

Thank you for your quick response.

Leftovers may not be a problem after all—hubby went for seconds and taking some for lunch at work; I have as well. This delicious dish will last until I get a chance to go to the grocers later this week.

Again, this is a fantastic site! Thank you so much!

I made this yesterday with a Buttermilk substitution, 1 tablespoon white vinegar into a cup of 2% milk, it worked Great! Simply Delicious.
As with most Rouxbe recipes, There were no leftovers.

Thanks!

hi
The text recipe calls for 1head of garlic. Is this correct? Seems like a lot of garlic for a broth.

For this dish, we did use 1 small head but feel free to adjust the amount to suit your tastes. The type of mirepoix you use in a broth is up to you. Cheers!

I spent the better part of the afternoon preparing this dish. If I may say so myself, it was delicious. I'm particularly happy that it had the same consistency and appearance compared with the dish in the video. But knowing myself, it was probably beginner's luck.

This recipe is a great integration of so many skills covered in the lessons.

Some modifications I plan to use in the future to save time would be to cook this only after I have leftover chicken (roasted most likely) and some already prepared stock. I also intend to cut this recipe in half. We're only two people and there is a lot left over. Not that I mind! I'm going now to the chicken pot pie recipe and see if I can experiment with that using some of these leftovers.

Thank you for adding this to my winter comfort food repertoire.

Excellent job on tackling the dish from beginning to end. Now that you know, you are exactly right when you say that you can use leftover roast chicken and an already-made stock. This will make the dish that much quicker to prepare (while still using excellent ingredients). Great job on linking the techniques together. Cheers!

I needed a "kitchen therapy day" so I made this dish for dinner tonight. Had the kids and grandkids over and it was a rousing success. I followed the instructions to the T and the aroma that permeated my house was exquisite! Thank you for making me a success in my kitchen.

I have a family member with celiacs disease in the house. Can I make the dumplings with rice flour? I looked on the substitution link that was suggested and there weren't any for flours.

As far as I know rice flour does not contain gluten, yet you may want to do your own research. In regards to making the recipe with rice flour, it is likely to be more difficult to handle due to the lack of gluten which gives "stretch" to the dough itself.
Hope it helps

I made this recipe yesterday and I had a semi success. The chicken mixture turned out wonderful, full of flavor, rich and thick just the way I like it.

My only problem was the dumplings. I prepared them exactly the way the recipe and video said but when I baked them in the oven they didn't cook through. They were cooked on top but the rest of them were raw. Any suggestions on what I did wrong? I even cooked them 10 minutes longer then what it suggested.

Glad to hear that you liked the flavor but sorry about the dumplings. Cooking a recipe "exactly" is not always possible or desired. I say this because things are not always the same. For example, your oven could be hotter or cooler, the dish before adding the dumplings could have been cooler, the dumplings could have been bigger or smaller; therefore, it's often necessary to adjust a recipe and/or the cooking time according to what is happening in the dish.

Next time, I would suggest that you take one of the dumplings out, once you think that they are done and test it. If it still seems a bit raw in the middle, keep cooking the dish until they are cooked through. I hope that helps Patti. Cheers!

easily the tastiest dish I've made so far.... maybe that's the mojito talking! lol.

Loved it. Really learned a lot too, about what Dawn says earlier re working to what's happening in the recipe. Get a feel for the roux, more or less flour? Less garlic? I got nervous for a bit there because individually the broth and stew mirepoix mix smelled amazing and, more importantly distinctive, and when I added the garlic it totally killed the other aromas/flavours. so I (a garlic lover) suddenly realized how a great singer can ruin a harmony. Not to worry, the gentle simmer calmed it down and I just had a sample bowl and I virtually licked it clean. Going home to Ireland tomorrow, will have to make this for everyone. x

So glad that you liked the recipe Kevin, And even more glad that you seemed to really absorbed the process and different stages as you cooked—that's what takes cooking from be a chore or something that we have to do, to something that is so much more enjoyable.

Keep up the good work. I am jealous that you are going back to Ireland. We went a few years ago and I felt like I had gone home—it was fantastic!