The Pioneer Woman Tasty Kitchen
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Homemade Chicken and Dumplings

4.95 Mitt(s) 43 Rating(s)43 votes, average: 4.95 out of 543 votes, average: 4.95 out of 543 votes, average: 4.95 out of 543 votes, average: 4.95 out of 543 votes, average: 4.95 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 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

Preparation

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!

16 Comments

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jessica Crites on 6.5.2014

I always make chicken & dumplings , but for some reason my mind drew a blank. I found this site and made your dumplings and they turned out wonderful. I think they are better than my old recipe. I am 70 , but learned something new. Thanks.

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David Velau on 1.2.2013

Absolutely loved this!! Have made it twice. Will continue to make this easy recipe.

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Lauren Little on 8.31.2012

So incredibly tasty and extremely simple to make! I did add a bit more butter than suggested 1/2 a stick to make the stock more velvety and delicious. Also, added about 1tbs of onion powder to the stock as well as 2tbs of ground black pepper. Oh and for the chicken I just bought a rotisserie chicken at the store and shredded the meat from it into the stock. Otherwise so excellent. My boyfriend loved it!

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Joni's Kitchen on 6.27.2012

Just made this recipe last night and it was amazing! I’m so glad I came across this simple, quick recipe for one of my favorite foods. Will be making again soon. Thank you!

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Kimberly W on 6.10.2012

My changes: The changes I made to the recipe is 6 cups of chicken broth, 2 cups of beef broth — that makes your 2 quarts. the pinch of salt was 1/4 tsp not a pinch. In the broth, I put garlic powder, a little bit poultry seasoning and 2 bay leaves. The chicken I cooked with Da Kine Smokey seasoning on it – then I cut it into chunks and dumped it in. I let it cook for 25-30 minutes because I didn’t put the chicken in the 18 minute mark. When I added the chicken, I turned the burner from medium to low for the last 10-12 minutes til everyone was ready to eat. Oh yeah, I didn’t roll them out either!!! I kept putting flour on my fingers and pressing them into flat shapes.

43 Reviews

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mommykit on 12.19.2013

I have been using this particular recipe for the last few years. It is the best!!!

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jmjaques on 9.11.2013

I tried your recipe the other night and it was just fabulous! I did sub GF flour for reg. Flour, because of my son’s intolerance to gluten, but it turned out ten times better than expected. Thank You!

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Jessica Kraus on 7.31.2012

Absolutley fantastic and simple! Will make again and again!

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Stephanie on 6.18.2012

This was a simple recipe and turned out delish!

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pattywalkerred on 5.3.2012

I’ve made this recipe twice and just love it! This is total comfort food. I found that keeping the broth at a moderate, not crazy, boil keeps the dumplings from lumping up or sticking. What a great dinner for a chilly night – thanks!!

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