You won't be able to get enough of this wonderfully comforting chicken stew with fresh dumplings. Great winter fare.
Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix. - 09 Jan 2007 (Review from Allrecipes USA and Canada)
this recipe was easy and fun - i really liked the way the dumplings turned out and the addition of sweet potatoes. we also used crisco rather than chicken fat in the dumpling mix, and added some chicken broth to the pot to make up for some of the lost chicken flavor. - 25 Sep 2002 (Review from Allrecipes USA and Canada)
I left out the sweet potatoes and increased the white potatoes and carrots. (Personal preference) The result tasted like a pot pie that I used to get in a Pennsylvania Dutch restaurant when I was a kid. I've been waiting a long time to find a recipe like this. Thanks. - 02 Jan 2001 (Review from Allrecipes USA and Canada)