Easy Chicken and Dumplings

I moved to Beijing a few months ago and in my homesick state I decided to make my mom's chicken and dumplings, which is based off of this recipe. Since I have to travel 30 min. by taxi to get to the nearest imported food store, I called my mom to see if I could substitute anything. I didn't have cream of chicken soup or the bisquick. She said she uses neither! Here's what she told me to do: For the cream of chicken I used ca. 1 1/2 cups chicken stock, 1 1/2 cups milk, 2(ish) TBS flour, and some chicken boullion. This replaced both the canned soup and milk in this recipe. For the bisquick I made my mom's biscuit recipe: 1 c. self rising flour, 1 tbs butter or shortening, and milk. Cut butter/shortening into the flour then add milk until dough forms and breaks away from the side of the bowl. If it gets too wet, just add a little more flour..no biggie! I also made my own stock and used the chicken from the stock for this recipe. The chicken was perfect and practically fell off the bones! My boyfriend and I were licking our bowls. Tasted just like home! I gave it 4 stars because I changed so much, but I'm sure this would be equally as delicious! :)

I hv bn using the "original" Bisquick recipe from the box for years but unlike these recipes, I boil the chicken, which I cut into bite-size pieces, with the veggies (onion & shredded carrots) to make the broth; therefore, the broth is already hot. I have no problem with the dumplings getting done after cooking 10 mins uncovered then 10 mins covered. I do add chicken seasoning to the dough when making the dumplings for more flavor. A family hit on a cold winter night.