212 Reviews of Big Thicket Chicken and Dumplings

From: **Tinkerbell**

On Sep 10, 2003

I'm just getting ready to make this for the second time. I've always had the "puffy" dumplings until i tried this one. The family loves these just as much. (I love them because there is always enough to go around!) Quite often i will take leftovers into work for me & the doctor i work for to eat for lunch. Today she requested this recipe for tomorrow's lunch. The weather just went from high nineties to low sixties & we're all ready for some good ole comfort food. This is going to go into the permanent recipe file. Thanks!

From: Sammy D.

On Jul 13, 2003

Old time Texas food!...I made a batch for "Wednesday Special" at my small cafe in Uncertain, Texas... Had to make two more batches that day...It is the best the we, "River Rats", have had!

From: Peggy Lynn

On Mar 8, 2005

Great recipe!This is very similar to the recipe that I use--just betterThe only thing that I would change in the future would be to cut back or eliminate the poultry seasoning in the dumplings--and that's just a personal preference kind of thing---**neat tip--ask for the paper bag from the grocery store and tear that open and lay it(inside out) flat on your work surface. lightly dust with flour and then roll out your dough and cut it on the paper.*works like a charm then you just throw it out

From: Petdrwife

On Aug 24, 2005

This was a very good chicken and dumplins. I used four bone in, skin on chicken breast instead of a whole chicken because I don't care for leg and thigh meat. It turned out just wonderful and will feed us for a few days. Thanks for a wonderful recipe.

From: Marie Frank

On Mar 4, 2005

This was wonderful! The dumplings are the best ever, and using a pizza cutter makes it a breeze to cut them. I also found it much easier to use my fingers to incorporate the margarine into the flour mixture. The only thing I did different was omit the carrot. Thank you for sharing the recipe.

From: 16Paws

On Nov 6, 2006

Susie...these were the absolute best chicken and dumplings I have ever made...and I am famous for my FORMER recipe! Easy to put together from everyday ingredients but so full of flavor. The dumplings rolled out nice and easy and cooked up yummy! The only change I made to your fabulous recipe was to add one can of cream of chicken soup to the broth ala Paula Deen. I am under strict orders from the entire family to only use your recipe from now on! We will be making this often during the cold months ahead..true comfort food. Thanks for sharing.

From: Preachers Wife

On Feb 13, 2006

Fabulous dish!! The dumplings are the best! One tip: if you want to make the dumplings ahead, after cutting them, dip one side with a little flour so they won't stick together and put in refrigerator until you are ready to use them.

From: Jeffsmom

On Jan 17, 2006

This recipe was very good. The meat, the broth, the dumplings were all very flavorful. The only problem I had was that when I halved the dumplings to roll them out, that half was plenty for the pot, so I had a whole half of dough to roll out. I when ahead and cut the extras, froze them flat, and bagged 'em for later. Thanks for the posting!

From: pixiesmom

On Mar 8, 2005

I had to review this one! I made it one night when I was looking for a "different" dumpling recipe - I looked at the 6 cups of flour and decided I only needed half the recipe, well... my 8 year old would not stop eating the dumplings as they cooked, so I had to make the other half recipe. Unfortunately, I hadn't saved this to my cookbook, and I wasted 30 minutes tracking it down to make again tonight at the request of my kids -it is cold and snowing! My kids give it 5 stars!! (my picky 6 year old son actually gave it 11 stars!) The kids even helped make this one. They LOVE this recipe. Makes a TON!!! Nice cross between a dumpling and a noodle! Thanks for posting - these are far better than bisquick and better than the tortilla "dumplings". These are terrific!!! A must try!!!!!!

From: Karen From Colorado

On Dec 27, 2006

This review is for the dumpling part of the recipe only. I usually make chicken and noodles with more of a bread type dumpling, but I wanted to try something different this time for the noodle/dumpling thing. They were easy to make and tasted delicious. They also filled my need to have both since these are much like a chewy noodle without being dry like a bread like dumpling can be. I used a little garlic and onion powder instead of poultry seasoning. This recipe makes a huge amount of dumplings. Next time I think I will halve the recipe since it is only my daughter and I. Tip: Do not make these too far in advance unless you can leave them in a single layer on the counter until you need them. If you try to stack them, they will stick together and become a solid mass once again. You will need to re-roll and cut them again. Even heavily flouring them did not prevent this from happening. However, the heavy flour will help thicken your broth nicely. Thank you for a different dumpling (then what I am used to) that I plan to use again. I love the texture.