Chicken and Dumplings

This is not chicken and dumplings, at least not in the south--it is a pot pie mixture with canned biscuits on top.

Can you give details on how much of each spice you added?

This recipe needs help.

I cooked my own chicken, used good spices but this was still bland. Also, 30 min is not sufficient to get the dish hot, it was lukewarm at best. Will definitely make again, but increase spices and cooking time.

I made this last night for dinner and it had absolutely no flavor. I even added some herbs to the chicken and veggie mixture but it was still bland and I guess that's due to the added water. I also didn't like how the biscuits were raw in the bottom. I'm pretty disappointed and don't plan on making this one again.

I love tinkering with this recipe! At first I follow the recipe and loved it, but now I enjoy finding different combinations for it. Last night was chicken thighs sauteed with chopped sweet onions, minced garlic and olive oil. Afterwards I added cream of chicken and cream of mushroom. I cooked and simmered on medium heat adding a few shakes of crushed red pepper flakes. I did that for about 10-15 minutes and added corn and peas, stirred and simmered again for five minutes and boiling. Then I transferred to a casserole dish, layered with biscuits and put in the preheated 400 for eight minutes. I like to only cook the dish until the biscuit tops are slightly brown still leaving it soft enough to resemble a dumpling.

Liked this recipe a lot. So nice and easy and delicious! Next time I will make it with twice the chicken, veggies, and soup. The biscuits kind of overpowered them. I baked the biscuits directly on the casserole and subbed chicken broth in for the water.

My husband and nephew LOVED this recipe. I saw it while at work yesterday, but didn't print it out. Once I got home I realized that I had all the ingredients so I made it from memory. I cooked the chicken separately and then boiled the soup, veggies and chicken in a pot, and added Morton's seasoning (a combo of seasonings) until it tasted good to me. I transferred the soup mix to a casserole dish and placed uncooked biscuits on top and baked it at 350 for about 20 minutes (until the biscuits were browned). IT WAS EXCELLENT!! Looked just like the photo. I'll definitely be adding this to the weekly rotation, especially as winter approaches. And my favorite part was that is WAS SOOO EASY!!

Pretty good. I added a jar of chicken gravy to the mix and added more seasonings and baked it covered at 400 for about 30 min. Then, I tore the biscuits in half and baked them directly on the mixture at 350 for 15 min. The kids and my husband liked it.

I thought the idea was good; thought it would be convenient and delicious, and it was definitely convenient, just not flavorful enough. The way we ate it, it just didn't seem like the chicken-mushroom soup-vegetable mix turned into a casserole or anything; more like a stew that I was putting on top of the biscuits after cooking them. Maybe I'd put cheese or a type of crust on it the next time. I'd try it again, but I'd make it more to my liking.

Ok, here is the laundry list of items I added after reading other reviews. Cubed potato, garlic powder, onion powder, parsley, ground cayenne pepper, sub. chicken broth for water, cheese soup (in addition to cream of mushroom), Luckily, these were all things I had in my pantry so it made it easy for me. I found this recipe under the '5 ingredients or less' category, which is probably why there are so many complaints about it being bland. If you spice it up a little, it becomes a nice comfort dinner that is incredibly fast & easy to make on those nights where you just don't feel like spending a lot of time whipping something up..

This was really average. I won't make it again.

IDK just wasnt all that good.

I didn't bake the biscuits separately, but split each one in half and put them on top of the chicken mixture for the last 15 minutes of cooking time (only needed 8 biscuits for 9x13 pan). Worked fine. Next time, I'll add more soup and use less chicken. No salt is needed if the roasted chicken is already salted. Sprinkled biscuits with oregano.

I'm a little confused by the reviewers who gave this dish a low rating b/c their biscuits did not cooked all the way through. The directions clearly states--cook biscuits on a baking dish and THEN transfer to soup. Soup needs a little doctoring up, but great idea and very easy!!

This dish was fabulous. I used cream of celery instead of mushroom and it turned out great. I had no issues with the biscuits and made them conurrently with the chicken. I HIGHLY recommend this recipe. My 18 month old and extremely picky husband inhaled it and ate all the leftovers!

This was ok, but I would probably not make again. A little on the $$ side if you use a grocery store rotisserie chicken ($7). I used a can of 8 biscuits instead of 10 because that is what I had on hand, and the bottom of the biscuits were still raw while the top was almost overcooked.

I didn't feel like trying to figure out which frozen veggies to use and also to save time, I used a can of veg-all. It includes diced potatoes that someone mentioned and made it reminiscent of pot pie. I also subbed milk for the water. I didn't want my biscuits cooked separately, but also feared that the biscuits wouldn't be completely done, so I pulled the layers of the biscuits in half and layed them out over the casserole. I cooked what didn't fit, on a cookie sheet. I didn't add much seasoning, just a little more salt than it called for and I loved how it turned out.

Super easy and delicious. Comfort food defined. I used milk and a few tablespoons of cheese in place of water (for creaminess and bulk) added a few spices (crushed red pepper and garlic and herb seasoning) to enhance the flavor. I will make this again!

Great simple recipe. Add a little nutmeg and 1/4 cup sherry. Yum

I actually have "not" made this yet... making It tonight... anyone know the calories on this recipe?

I added potatos as well and didn't use the frozen vegetables. I also used cream of chicken soup instead....amazing and so easy!

This recipe allows for a lot of creativity! I added red pepper flakes to spice it up and used crescent rolls unwrapped on top because I had them already. It's the perfect winter dinner and is even good reheated in the oven for leftovers.

After Reading some the reviews I went ahead and spiced it up a bit. I added Celery Salt, Onion, Oregano and Parlsey to taste. I also added 2 Chicken Bouillion cubes crushed up in the 3/4c water. Next time I think I'll add some slightly cooked cubed potatoes for a bit more substance. This is something I will make again! My very picky family loved it!!!

Call the recipe what it is, "Chicken and biscuits". I make both and the dumplings are quite a bit different in taste and texture. My family likes both, but prefers dumplings.

Yummy! mor like chicken pot pie than dumplings. i used 1 can of mixed veggies instead of frozen and chicken broth instead of water but over all good recipe! defenitly will serve again

Where are the dumplins?

This recipe is a great basic recipe. I changed a bit b/c of the ingredients I had and think they made it into a 4 star recipe. First, I was wary of it being watery after reading the other reviews, so I added an additional half can of cream of onion soup (I was afraid I had ruined dinner when I smelled it initially, but it turned out great). I also wanted to avoid the blandness, so I added some garlic salt with parsley (California style garlic salt). I also swapped the water for milk. I only had crescent rolls, so I cooked them flat (didn't roll them up) for only 10 minutes and put them on top. Delicious!!! Will def make again.

This is more of a Quick Chicken Pot Pie than chicken & dumplings.