Well, I think I undercooked the dumplings because they were doughy. Overall the family gave this one the thumbs down. M.Keddie, Cambridge, Ontario

My husband said this tasted just like his mothers..... which is a great compliment! Thanks for submitting this and giving me another great easy recipe!

My kids just went nuts over this!! I was worried since I had not made it before but they just loved it. I had leftover rotisserie chicken from the other night, then at the grocery stores' frozen dept. they had frozen dumplings. I never noticed them before, so it gave me the idea. Came home and searched the ususal allrecipes! I only used 1 can of crm chix soup, 1.5 cans of chx broth, the peas/carrots and just 1/2 can of cubed potatoes instead of dicing whole ones. Besides have you noticed the price of potatoes?? Thickened it up w/ corn starch plopped the dumplings on and WAH-LAH! Probably better on a night thats not 80 degrees, but very good!

Very tasty recipe. The dumplings seemed to be overwhelming the pot, so I made drop biscuits out of half of the dough. My picker eaters wouldn't touch this with peas, so I left them out. I will definitely make this again on a cold rainy day!!

I made this recipes AS IS without alterations. I found felt the soup was bland and not worth the time it took to make it. IF I make it again, I'll season the dumpings, add more salt and seasonings to the base.

Great, wholesome recipe. Very comforting... I made it on a cool, cloudy fall day and it truly hit the spot. I didn't have baking mix, so I made homemade dumplings using 1 1/2 cups flour, 1 1/2 tsp baking powder, 1 egg, 1/4 cup milk and parsley. I also didn't use the cream of celery soups and instead used chicken base and thickened the stew with corn starch.

would have given this 10 stars, I made half the amt and had leftovers for lunch today. it was very good and very easy. A keeper!

Really good base recipe, but had to make a few alterations. The most important alteration was timing!!! This does NOT take a mere 2.5 hours, people --- you need to clear your calendar for about 3.5-4 hours to make this properly!!! The main problem is the potatoes. Perhaps if you added them earlier it might be ready in 1/2 hour, but you really need a good hour or so (over low heat, obviously). Also, the dumplings took much longer than the 20 mins as suggested by the author - it was more like 40 mins. That being said, the recipe itself was fantastic, and I only added some celery seed and more salt to it. Also, I made chicken pot pie with the leftovers!!! It turned out delicious as well. Just unroll a pie crust into a pie plate, add leftovers, seal the top, cut slits (so heat can escape), brush with egg wash and pop in a 375 oven for about 40 mins. Excellent the day of and several days later. This is definitely a keeper!!!

I've made this many many times, thhink of this as chicken pot pie with a dumpling topping instead. I do add a tsp. of poultry seasoning to the dumplings too. I use the chicken breasts straight from the freezer. It saves thawing time that way and it always turns out great. It does require a LARGE pot otherwise it will just barely fit after you get the dumplings in. A favorite here at our house! This is wonderful, Thanks so much for sharing.

This is a fantastic recipe! My husband is a huge fan of chicken & dumpling was a bit of a skeptic when he saw the potatoes & peas going into the pot. Boy was he surprised when he tasted this dish; as was I. This is going to be part of my winter recipes for sure!

This turned out delicious! I used bone-in breasts (to add some more flavor) and had to add some chicken broth as it was a little too thick when going to drop the dumplings in. I had doubts about "baking mix" for dumplings, but they actually weren't bad due to soaking up the flavorful broth. This is a keeper!

Delicious! My first time making chicken & dumplings. I omitted the potatoes (didn't have any), used herbs de provence instead of poultry seasoning, and used thigh meat instead of breasts. The end product was absolutely perfect. Silky/velvety soup, carrots cooked perfectly, dumplings light and airy, and most importantly moist chicken. Husband said it was the best chicken and dumplings he has ever had. Definitely will make again.

This tasted fine, but the "dumplings" really overpowered the chicken! I guess I'm more used to the dumplings my grandma made that were more like big noodles -- so as a comfort food, this didn't cut it for our family. More effort than it was worth for me to make it again.

It just really wasn't for me. It seemed like it was missing something, and took WAY too long to cook.

The only change I'll make next time is to cut the amount of dumplings in half. Otherwise, perfect!