What is the best recipe for chicken and dumplings? i already know how to boil the chicken, but what?

about the dumplings? its been a while since ive made it are there any good recipes?What is the best recipe for chicken and dumplings? i already know how to boil the chicken, but what?
To make good chicken and dumplings you will first need to create a stew mixture. There are so many ones. Just check a cook book. GOOD stews are not too hard, but they are time consuming and can get a little expensive with all the root vegetables, spices, and such. The reason I am responding is because I love dumplings and they can be a pain in the a s s. But, the product called Bisquick has a recipe and directions on the box that actually are easy and really good. They do have to be simmered on the top of your stew. Follow those directions and you will get the best, tender, moist dumplings you could ask for. By the way; I ';pull'; the chicken rather than chunk, or dice it. I like the rustic appeal of the meat that way in the finished product.What is the best recipe for chicken and dumplings? i already know how to boil the chicken, but what?
JUST POP OPEN A CAN OF PILLSBURY DOUGH BOY BISQUITS AND BREAK THEM INTO QUARTERS AND ADD TO THE CHICKEN AND COOK TILL THE DOUGH IS FULLY DONE....EASY WAY TO MAKE DUMPLINGS.....GOOD LUCK
take out the chicken and shred...


add one stick of butter to boiling broth





open several cans of homestyle (not buttermilkl or flaky) biscuits


pinch off into 3's





add to broth





cook until dumplins are done and broth has thickened





add salt and pepper to taste





add shredded chicken





ENJOY!!!
Southern Style Chicken and Dumplings


1 whole chicken





1/2 t. baking powder





1 t. garlic salt





1/2 t. salt





5 C. flour





1 t. pepper





3 large eggs





Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it instead of lecturing me, okay?) Cover chicken with water and close. Place 15-lb weight on top and cook over medium-high heat. When the weight starts ';popping'; 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone.





Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon baking powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate.





In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS!