I need a good recipe please.

Bisquick & Pioneer baking mix usually has a pretty decent recipe on the back of the box, easy to follow. Basically making up a biscuit recipe.

I need to dig up my mom's old homemade recipe for a real kick in the seat. Fabulous chicken, turkey, squirrel or rabbit dumplings. back in the day when it was starting with flour, baking soda (and/or powder), etc. (basically homemade Bisquick), Morton Salt and course ground black pepper. Cook the daylights (in water) out of the chicken with skin on, chopped onion, chopped celery to form a thick broth, remove chicken, debone (mom left bones in), chop slightly, put back in broth, drop in hand formed dumplings about the size of a medium sized mashmellow, cook until dumpling are done.

Boil chicken with a bay leaf and a half tsp of poultry seasoning ,with 2 cloves of garlic (or more). Boil cut up chicken for an hour.

Strip chicken from bones and seson with Tony's, black pepper and a bit of garlic powder.

Add 1 can of cream of celery and on can of cream of chicken to the broth along with a medium chopped onion, 3 ribs of celery, 3 large carrots chopped . Bring to a boil

Dumplings:

2 cups of AP flour and enough water to make a stiff dough
Roll out about 1/4" thick and cut into strips. Drop into boiling broth a few at a time. This will thicken the broth nicely.

Sorry but I don't have an exact recipe but we always start by beating up a couple of eggs with a touch of baking powder then keep adding flour to make the correct dough. Then take and flour the counter top and roll the dough out thin. We cut into rectangle lengths about 1"x2". Drop them in the boiled chicken. That recipe is up to you and what you like. We used onion soup and cream of chicken soup along with some spices with the chicken(not boned out). After that was cooked till the chicken was getting tender, we then add the dumplings. With egg and baking powder the swell and fill the pot up fast, so use a large pot if you use 2-4 eggs. We cooked till the dumplings were not tough. Let it set in the pot for a couple of hours. Then heated up to a simmer for another hour or till the chicken would start to fall off the bones. The dumplings will always get better the more times you heat them up and as left overs. You can always make more dumplings to add into the cooked chicken if needed. We always had fried chicken along with the chicken and dumplings in my family. Sorry if this is vague but hard to describe something you do and don't really pay attention to it.

Thanks guys !

That sounds delicious!

The wife fixed me a pot Saturday to try and keep me from eating Swanson pot pies and Totinos for three days, had my fourth bowl tonight. I don't want any more..

She boils a chicken, shreds it, adds celery, a lil onion, and stock. She just uses canned biscuits. Salt and pepper and a glass of sweet tea! Like any soup it's better the next day.

Still making me hungry

I make mine really easy.... Go to the store and buy one of those cheap rotisserie chickens, throw the juices into a pot of water, then hand pull chunks of chicken off into the pot and I also include the crispy skin for flavor(the best part). If I need to I add chicken bullion to fortify the flavor. Then I get flour and add some salt, pepper and knor (optional if don't have it). Then I mix in some water until I get a fairly "dry" dough. Roll it out to 1/8 - 1/4" and then you can cut into strips or pull pieces off and put in one by one. Remember the dumpling will triple or more in size so not to big. Just let it cook about 20-30 minutes and done. About half way through it if it hasn't thickened up to my liking I add in a little flour to it to help it along.

I boil a whole chicken for an hour. Then I debone the meat, put it back in the broth, add a bunch of milk, butter, salt and pepper and bring it all to a boil. Once it's boiling, I drop in the dumplings and cook for another 30-45 minutes. I used to make the dumplings from scratch, but now I cheat by using pillsbury pie crusts. Tastes the same, but it's a helluva lot less messy.

I boil a whole yard bird with celery, onion, garlic then de-bone and add back to broth. I bring back to a good simmer then add a few hand fulls of cut up canned biscuits to thicken the broth, then add the rest after thickening up some. Salt, lots of black pepper, & a little butter. Love me some chicken & dumplings. I've never tried adding milk or any of the "cream of something" soups, maybe I should.

Large crockpot on high
5 boneless chicken breast cut in quarters
1/2 onion diced
1 small carrot diced
1 tbl chopped garlic
2 tbl knorr chicken granules
4 tbls butter
1/4 tsp thyme
1/4 tsp rosemary
2 bay leaves
lots of fresh cracked black pepper
1 can cream chicken with herbs
1 can cream chicken low sodium
1 can cream celery low sodium
low sodium chicken broth to cover
water to cover 2 inches
cook on high for 4-5 hours
8 frozen biscuits thawed and cut into quarters
put biscuits in cooker and push them down in liquid.
cook 30 minutes and push biscuits back down in liquid
cook another 30 minutes
add chicken broth if you need to thin out

I have slaved over a pot for hours, but this is the best recipe I have ever made.