I've never made chicken and dumplings before - can't say I ever ate the dish either. But..my husband keep talking about his mothers and I would like to give the old comfort food a try. Unfortunately, I have visions of lumps of flour floating to the botttom of a pan. Whats the trick? What kind of a consistency am I going for? Not exactly gourmet, I know, but I would appreciate any input. Thanks a million!