My boyfriend loved this recipe,(myself not so much but I think its just more a matter of taste.) It looked and smelled delicious. I had to change the recipe just a little because I didn't have any sage so I substituted savory. I added a half can of water to make sure there was enough sauce to cook the dumplings in. Also always be careful with how much milk you use when making pastry-type dishes because you should be able to roll the dough out and knead it to make it tender and fluffy and I definitely didn't have to use as much buttermilk as the recipe called for. For those of you who don't have buttermilk the standard substution is for every cup regular milk one Tablespoon lemon juice and let stand for a few minutes before using. Very good recipe but I won't be making it again simple on a matter of preference (I hate not liking what I cook no matter who else does like it.)

I used Trader Joe's multigrain baking mix for the dumplings, and it was a very tasty and nutritious meal for our family.

It was really good, but I used breasts, cubed, instead of thighs. Thank you.

I have to go middle of the road on this one. I did have to add much more seasoning than is called for as we are a family that craves spice. I normally make the drop dumplings like in the recipe, but this time I followed other reviewers' suggestions and took the time to roll out the dough. It got mixed reviews from the family. The oldest, who is usually the most picky, liked it "a little more" than my usual fluffy dumplings. The middle child, who will eat ANYTHING, didn't even make it half way through the bowl and asked for a PB&J instead. The youngest shrugged and said "they're okay". Hubby liked them better than my regular drop dumplings so I guess it will be a trade off for dumplings in our house. I'll just say to the family...STOP!...DROP OR ROLL????

Followed this recipe to the letter and the family declared a pizza night. Used to creamy chicken and dumplins and this recipe is for the soupy type. Family tried it, but hated it!

I like it best when I cut and add the veggies myself. The meal tastes so much better that way! However, the dumplings are GREAT with this recipie.

This had a very good flavor and was very easy to make. My family enjoyed this a lot. My only suggestion is to increase the sauce. It doesn't make enough. The dumplings were very good, but took a little longer than recipe stated. Very easy alternative to chicken pot pie. Thanks!

This was very good, but as others have said, it does seem to need more liquid. I used two cups of broth and it was not enough. It also seems like too many dumplings. Along with the onion and garlic I also sauteed celery and carrots. I added some frozen peas and green beans instead of mixed vegetables. The broth thickened a bit with the addition of the dumplings, and since there wasn't enough it was pretty much absorbed. I will make this again using more broth. The dumplings are delicious.

I added 3 cups more broth to cook dumplings and added garlic since we love garlic. My family loved it. Easy with no leftovers.Definitely a keeper.

Very easy and delicious, I added a lot of garlic which I loved.

My family really enjoyed this recipe. I agree with others that it needs more broth. I added a can of broth plus one cup, but will add more next time I make it. I think the dumplings were great. You will probably have some dough leftover. I have to disagree with Claudia who suggested using Bisquick, nothing beats dumplings made from scratch! The flavor was excellent. Thanks for sharing, Jenny.

I used dried parsley in the dumplings and used a rolling pin to roll them into thin strips. My grandson said he loved the dumplings.

Very simple to make and the dumplings add a nice touch!

I absolutely LOVED the dumplings! They were so light and the buttermilk and parsley made them taste awesome. I think the key is to not use too much liquid. I used 2/3 c. of buttermilk + 2T. I used more broth and thickened it with some cornstarch. I also used chicken breast instead of boneless thighs. I would definitely make this again.

Take the time to place the dough on a floured surface and roll it out to no more than 1/2" thickness. Cut into 1" wide strips (don't worry about the length of the strips). Bring the broth to a boil and drop the dough strips in one by one. Don't worry about covering the pot. The dumplings are done when the strips float to the top.Dress the bowl of chicken and dumplings with a few drops of green Tobasco sauce--So good it makes ya wanna holler!

READ THIS FIRST: I haven't made this receipe but I DO have a suggestion. For the best dumplings ever I always use the Original Bisquick (not the reduced fat, it's terrible) and the receipe on the box. Everyone loves them and will be excited to hear the next time you are going to serve "dumplings". I've even made dumplings when serving canned soup. Happy New Year!

This recipe is great, but if you are sreving more than one or two people you are going to increase the ingredients quite a bit. I fed 6 hungry men and 2 two year olds with the recipe adjusted for 15.

I pretty much did my own thing on the chicken/soup part of the recipe so I won't even comment on that part, but the dumplings were a disaster. I doubled the recipe to feed 8, and should have kept the same amount of dumpling batter for the original recipe for 4. I had to throw a big lump of it out. They were gummy, pratically runny, even after the recommended cooking time with the lid securely in place the whole time. They pretty much tasted like cooked flour. Sorry, not my idea of a good dumpling.