Chicken Pot Pie Soup w/ Dumplings

 I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup.  My husband's vote was that he liked it better, I'm not so sure.  I liked it just fine but the textures between the two different ways are totally different.  I say this is a keeper but I'll make it both ways still.

See above for the link to my Chicken Pot Pie receipe.  You follow all the same steps except for the end:

Mix up the dough.  Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil.  Drop the dough mixture by tablespoonfulls on top of the soup mixture.  (They will get larger as they cook so I wouldn't make them too big.)  Let sit for a minute or two then flip over.  Wait a minute or two, push those to the side, and add more dough.  Repeat until all dumplings are in and then stir.

This is linked to:

What's Cooking Wednesday at Turning the Clock Back
What's On the Menu Wednesday at Dining with Debbie
What's On Your Plate at GoodCheapEats
Made it on Monday at Lark's Country Heart
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table