Two More Takes
Make this classic earthy with mushrooms, or turn up the heat.
1. Mushroom- and- Dill Chicken and Dumplings
In step 2, before adding the vegetables to the pot, sauté 10 ounces button or cremini mushrooms, quartered (3 cups), over medium- high heat until beginning to brown, about 5 minutes. Use dried marjoram instead of thyme, and fresh dill instead of parsley. In step 3, use dill again in place of parsley.
2. Green- Chile Chicken and Dumplings
In step 2, before adding the other vegetables to the pot, sauté 2 cups chopped poblano chiles (from 2 large) over medium- high heat for 5 minutes. Reduce thyme to ½ teaspoon, and add 1 ¼ teaspoons
chili powder with it. Swap out the peas for frozen corn, and the parsley for cilantro. In step 3, replace ⅓ cup of the flour with finely ground cornmeal, and again use cilantro instead of parsley.