Good recipe! I use chicken broth instead of the cream of chicken soup & serve it with thin pan fried corn bread that my grandma use to make...always a hit!
Southern comfort food at its best, and without all the fuss! I am not good at making dumplings from scratch, so this was perfect for me. I had a different brand of dumplings but I imagine they're all about the same. This will be the way I make them from now on. Thanks for sharing your recipe. Diane
Being from NC, I grew up on the thin, strip type pastry. Ever since I was married I've cooked chicken pastry my own self, but this was the first time I used bay leaves and cream of chicken soup. It was sooooo good!! Even before the soup was added I could tell that the bay leaves had added so much flavor (I had to sneak a bite of chicken). My picky son even asked for more. The only addition I made was to add 1 chicken boullion cube to the broth. This is how I will make pastry from now own. Thanks so much for posting your recipe!