Homemade Chicken and Dumplings – It’s Easy. Really.

by Sacagawea on July 24, 2009

chicken-and-dumplings-done

A bowl of chicken and dumplings.  A glass of sweet tea.  It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.  And it’s not hard to make.  Come on, I’ll show you how.

First, here’s what you’ll need:

chicken-and-dumplings-ingr

about 3 cups cooked chicken

6-8 cups chicken broth

2 cups flour

2 Tbs. butter

1/2 tsp. baking powder

salt to taste (I just shake some in)

about a cup of milk, maybe a bit less

In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.

Heavily flour a work surface.  You’ll need a rolling pin and something to cut the dumplings with.  I like to use a pizza cutter.  I also like to use a small spatula to lift the dumplings off the cutting surface.

chicken-and-dumplings-dough

Roll the dough out thin with a heavily floured rolling pin.  Dip your cutter in flour and cut the dumplings in squares about 2″x2″.  It’s okay for them not to be exact.  Just eye ball it.  Some will be bigger, some smaller, some shaped funny. 

chicken-and-dumplings-cut

Use the floured spatula to put them on a heavily floured plate.  Just keep flouring between the layers of dumplings.  If they will be cooked soon, this method works well.  If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour.  You can also freeze them like this and then transfer them to a ziplock bag.

To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

Share and Enjoy:
  • Print this article!
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • E-mail this story to a friend!
  • Twitter
  • StumbleUpon

{ 2 trackbacks }

Some food blogs I have stumbled upon and really enjoy « The Logan Family
September 2, 2009 at 12:39 am
Tiffany's Big List of Holiday Food | Eat at Home
November 10, 2009 at 7:06 am

{ 16 comments… read them below or add one }

1 Julie July 24, 2009 at 1:33 pm

I love how your dumplings are perfect little squares!

2 Carrie July 24, 2009 at 5:00 pm

Sounds yummy, I have a lot of chicken in the freezer so I will have to give it a try!

3 Amy July 24, 2009 at 5:29 pm

This is the only way to eat chicken and dumplins. It makes me so mad when people say they made chicken and dumplins and they use canned biscuits!! The picture of the dough rolled out and cut into squares reminds me of “helping” my grandma make dumplins. She always gave me a square to make into my own creation! My mom says self-rising flour makes the fluffiest dumplins and she also puts a little bit of the chicken broth in the dough mix.

4 Tina July 24, 2009 at 6:27 pm

Yummy Comfort Food at its best. I cant wait for the weather to cool down in Texas so I can make it. You dumplings turned out so good.

5 mellisa rock July 25, 2009 at 11:33 am

I was just thinking about making this and had no idea how to go about it!! Found your blog through blogher…and going to sign up for e-mails!! Thanks a lot!!

6 Pat Miles July 25, 2009 at 6:20 pm

Looks like you really have a good site. Can’t wait to try some of your receipes. Keep up the good work and make all those young people good cooks, like your mom and you.

7 SandyW July 26, 2009 at 10:37 pm

We had these alot when I was younger. My family always called them chicken pot pie. I mentioned this to someone near and dear to us all and she said I lived too far north! I’ll admit I live north of the Ohio River. Whatever you call it, your tummy will be happy.

8 Marcia July 27, 2009 at 12:43 pm

I use the same recipe but use flour tortillas instead. I just cut them into strips and dip them in flour. My family loves this it!

9 Maureen July 29, 2009 at 10:00 am

Very tasty dish, although I doctored it a bit. I cooked chicken breast in 2 cups of water and then used that as part of my stock. I also added some seasoning to the meat and added carrots. My family really liked it.

10 Teri July 29, 2009 at 1:58 pm

They look so soft and creamy! Yum! I’ll give this recipe a try. I usually use Kluski noodles. http://farm4.static.flickr.com/3049/2729652046_7ff9885495.jpg?v=0 This is my favorite brand of kluski, they turn out thicker than egg noodles. I am really enjoying reading through your site! Great job!

11 Tiffany July 30, 2009 at 4:40 pm

Maureen, that sounds really good with the carrots. It would make my carrot loving son quite happy! Thanks for sharing how you changed it up.

12 Amanda August 1, 2009 at 1:26 pm

This is almost the same recipe I use, but I use a good bit less chicken. My family LOVES this! It’s probably their overall favorite meal.

13 Mama Nut August 4, 2009 at 6:21 pm

My mom was from IL and she used to make this for us growing up, except she cut the dough into long strips and for us it was (and is) called chicken and noodles. We like to eat it over a bowl of mashed potatoes. SO good! I love your site and tell everyone I know about it! I’m using your biscuit recipe again tonight, for biscuits and gravy. :)

14 Kathy McElhaney August 20, 2009 at 9:46 pm

I made these tonight – YUMMY!! You were the only one I found who had “real” dumplings, no biscuit or tortilla fakers for me! My husband grew up in Tennessee, so these had to be real and he loved them! I cooked my chicken with cream of chicken soup to add a little extra flavor.

15 Beth September 7, 2009 at 6:15 pm

I made these today! They are absolutely delicious! Thanks for the wonderful recipe. By the way, the pot’s empty! Thanks again, Beth

16 Desire` March 7, 2010 at 10:03 pm

This was soooo easy and very yummy! Thanks for such a great and simple recipe!

Leave a Comment

Previous post:

Next post: