I have made chicken and dumplings the same way forever. The Dumpling’s; flour, eggs, milk, a little butter and salt. It’s the way my grandma made them. Having a good rich broth is what gives dumplings flavor. Chicken and dumplin's is one of my husband’s favorite foods so I make it for him once in a while. He will be eating left overs tomorrow.
When I was working and attending night classes, on Sundays I would make meals for the entire week. I was making a batch of chicken & dumplings when a couple of friends dropped in. An hour later and I was starting a fresh batch for my meals. But that's alright.
I do the same, always roll them out as my mother did. I don't like drop dumplings; they always seem gummy or something.
I use to have chicken pot pies regularly before my gumming days. @Hedi Mitchell Every day is a lazy day for me when it comes to cooking. @Beth Gallagher a baked potato is a regular for me. I must try some asparagus with it. That does sound good.
I'll roast a chicken (or buy a rotisserie one), bone it, make gravy, and freeze individual servings. When I have pot pie for dinner, I'll get a Marie Callender one (because it's bigger than Swanson) and throw on a serving of chicken & gravy and some extra mixed veggies. Those things seem to be "all crust," and doing this gets a decent second meal out of them, since I only eat half of it at a sitting. I guess that's my way of complicating "convenience."
Spice up that thar tater - chili and cheese-- ooh or put a wedge of Laughing Cow herb and garlic cheese..tasty
I had a doctor's appointment so we just cruised the Chick-fil-a drivethru today. Since my blood work results were good I decided to get some plaque in my arteries.
Same as yesterday's supper. I think I will have a couple of buttered potato bread slices to dip it in for an antiacid effect.