It’s chicken and slick dumplings. Different from the puffy biscuit kind. I really love both!
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I’m going to lower the simmer next time and see if it helps. Thanks!
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Dropper here, too. just the way grandma did it. Thus, the only way.
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Slicks like my granny made
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LOL! This is like totally opposite of how I make C&D. I use only leg quarters. Breasts for this seem out of place to me. maybe I’m just cheap, but dark meat works best for this dish; 'least in the Badger house.
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I vote for rolled…
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This looks very like much like P.A. Dutch Pot Pie (Bottboi).
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Yes, from what I’ve seen it’s the same thing with a different name.
Regional differences, is all. You shoulda seen some PA members of a local food group when the French place posted their chicken & waffles.
Holee. Shiite.
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