Yes, this is more labor-intensive than my original recipe, but the dumplings are a lot better. You can speed it up a bit by using Bisquick dumplings–that’s the way I used to make it.

Thanks for bringing the serving info to my attention–I tell everyone I’m a terrible proofreader.

I used a smallish “frying” chicken that I cut up so on those, the parts are pretty small and 2 1/2 cups of liquid worked out fine, but I get you about the chicken and if you’re using cut up parts that come from larger chickens, you’d need more liquid, so increase that to 3 1/2 cups if you want–actually any desired amount can be used and it won’t foul up the recipe. I also removed the chicken whilst I cooked the dumplings. The pan was rather crowded, but it worked out fine. Just make sure to stir it a few times so nothing sticks.