Homemade chicken and dumplings. Or, chicken n’ dumplins’ rather, as we like to say in the South. I had been eagerly searching for a recipe like the kind I enjoyed so much growing up and this one, from TIffany (TK member Eat at Home), nailed it.
There are many different versions of chicken and dumplings and this is definitely the one that reminds me of home. For this version, the dumplings are rolled out thin and sliced, rather than dropped biscuit-style into the bubbling chicken stock. The result is a creamy, thick chicken stew that is just perfect for chilly nights! Try it and be converted to a dumplin’ lover forever.
Another reason I love this dish so much? Look how simple it is! You don’t need anything fancy—just cooked chicken, flour, milk, butter, salt, baking powder and broth. The recipe said to use cooked chicken and I had just finished roasting one, so it turned out perfect! I highly recommend using a roast chicken (either roasted at home or rotisserie for this!).
To make the dumplings, in a large bowl measure out 2 cups of flour …
A half teaspoon of baking powder …
And some butter! Cut this in with your fingers and mix until the dough looks crumbly, sort of like making pie dough!
Then add a little less than a cup of milk and a pinch of salt.
Mix the dough together and then roll out on a heavily floured surface. You definitely don’t want to go easy on the flour—using a lot of flour here is what will make the broth thicken later!
Once you have the dough rolled out, make long slices either using a pizza cutter, a pastry cutter or just a plain ol’ knife.
Then make criss-crosses so you have lots of cute little dumpling squares. Remember to keep everything covered in flour!
Bring your broth or stock to a boil and drop the dumplings in, along with any extra flour on the table. Gently stir but be careful not to mash them.
Finally, add your cooked chicken to the pot and serve. So, so, so easy! When I served this to my boyfriend for dinner, I slyly asked him how long he thought I spent making it. He guessed four hours (four hours, people!) and couldn’t believe it when I told him it took me only 30 minutes. Amazing.
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.
- 2 cups Flour
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup Milk, A Bit Less Than A Full Cup
- 2 quarts Chicken Broth
- 3 cups Cooked Chicken
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.
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.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
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!
For more pictures and instructions, see the related link above!
Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”