Try a chicken and dumplings recipe

Oh good, a chicken pastry/dumplings thread - as featured in my 6 favourite foods tasted in America thread. I can't get enough of it when I prepare it myself, but none of those looks anything like the dish served up by Cousin 'Chicken Pastry King' Mark in rural North Carolina. The bottom one looks okay but the broth is nowhere near thick enough for me. The Chapel Hill one is better but looks too dry and the dumplings are too big. The Russian one I don't care for at all. If forced I would accept the Fricot version but would have to insist on no carrots, potato, celery etc. 

I like the way my cousin did it, no frills, basic ingredients and a simple lipsmackin' seasoning of just salt and pepper that kept me coming back for more.

My ideal version of chicken pastry. Just look at it. Lovely pulled shreds of chicken, delightfully manageable pieces of pastry, all glistening in a wonderfully brewed broth, not too thick and not too light. Perfect. I'm not sure what the little yellow/green things are but I would probably remove them. Oh yes, I could eat this till the cows never come home. Just look at it and admire its rustic unassuming presence, a tantalizing trove of flavour, texture and irresistibleness. So simple, so special.