Today's chicken and dumplings are rich in variation. Bott boi, a Pennsylvania Dutch soup made of square-cut dough boiled in chicken broth, may include potatoes or carrots, and can be made with chicken, ham, or beef. Dumplings can be made with flour (of many kinds, or even cornmeal); shortening, lard, butter, or other fats; and for the liquid usually milk, buttermilk or even stock, and still be considered classic chicken and dumplings. Upgrades may include ricotta or herbs in the dumplings, or vegetables in the stew, but in most cases, the broth and meat are stewed first, then thickened into a creamy gravy before the dumplings are dropped and steam-cooked right in the pot. Beyond that, the chicken and dumpling world is, as they say, your oyster.