Chicken and Dumplings

Yes. Skip the browning step and use 4 cups shredded rotisserie chicken. Make the broth base with the vegetables and flour, simmer the stew for 10 minutes to blend flavors, then add the shredded chicken and proceed with the dumplings.

Prepare the stew up to the point of adding dumplings and refrigerate for up to 2 days. Reheat over medium heat, add the dumplings, cover, and simmer for 15 to 18 minutes as directed. Do not cook dumplings and then store; they soften as they sit.

You overmixed the dough or cooked them too long. Mix until the ingredients just combine—some lumps are fine. Set a timer for 15 minutes the first time and check; they should feel light and set but not soft.

Yes. Top the simmering stew with 12 to 15 store-bought biscuits (do not thaw if frozen), cover, and simmer for 12 to 15 minutes until they're heated through and fluffy. It's faster and still delicious, though less traditional.

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if it's too thick. Do not microwave—it dries out the dumplings.

Yes. Brown the chicken and vegetables as directed, add to a slow cooker with broth, cream, herbs, and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Thirty minutes before serving, increase to high, top with dumplings, cover, and cook until they're set.