The Pioneer Woman Tasty Kitchen
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Chicken and Rolled Dumplings

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a staple at my house when the weather is cool! It is comfort food at its best!

Ingredients

  • 3 cups Cooked, Shredded Chicken
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ¼ cups Butter
  • ½ cups Milk
  • 48 ounces, fluid Chicken Stock
  • ½ teaspoons Ground Black Pepper

Preparation

Note: I usually use 4 boneless, skinless chicken breasts cooked in chicken stock, but you can substitute a whole chicken (about 3 pounds) plus the reserved stock from boiling the chicken.

In a large bowl, mix the flour, salt, baking powder and butter with a mixer until crumb like. Add milk and stir until combined. Turn out onto a lightly floured surface and knead lightly. Roll out to 1/8 inch thickness. Cut into strips and then cut each strip into pieces, making about 1 x 1 inch dumplings. (Don’t worry about irregular shapes).

In a large saucepan or stock pot, combine the chicken stock and pepper. Bring to a boil over medium high heat.

Drop dumplings one at a time into the boiling stock, stirring gently after adding about 1/4 of the dumplings. Repeat until all dumplings have been added to the stock.

Gently stir in cooked chicken. Cover and reduce heat to medium low. Simmer for 20 minutes. Adjust salt and pepper to taste.

11 Comments

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akr0376 on 1.2.2011

I was craving some serious comfort food last week while I was sick with the crud going around and this fit the bill perfectly! I used Bisquick instead of flour to make the dumplings but it was still a superb recipe!

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ppryor on 11.29.2010

That sounds like what my mom made, i love small dumplings too, yummmm!!!

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smjlfn on 11.11.2010

I just wanted to say thank you for this recipe. My dh loved it.:) He loved the simplicity of it. I am from the south living up North now and miss this comfort food. Thanks again.:)

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smithdeb on 11.11.2010

My ex mother-in-law taught me to do this as a young bride. She made it all the time in the winter. So yummy! We just use water and plain flour for the pastry, and salt the heck out of it while cooking. I will have to try the dough with the milk and butter! She also taught me to roll them out very thin and layer them on a cookie sheet with wax paper separating the layers, and freeze them. I don’t know why, but I still do this. I’m from NC too and we call this chicken and pastry. It looks delish! Can’t wait to try it.

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blueeyedcakelady on 11.6.2010

This recipe looks pretty simple. I love tryin out new Chicken and Dumplin recipes. Or as I tend to call them “C ‘n D’s”. Im a nut! LOVE C’nD’s!!! LOL
I believe as far as the name, it is a regional thing. Here in the South, these are “rolled” dumplins. The large fluffy ones are considered “spooned” or “Drop”. As that’s what you do…just drop them off the spoon, no rolling/rising/cutting. One thing I learned from my granny making them is that Rolled Dumplins can be fluffy. It’s all a matter of whether you leave the pot covered or uncovered. ;)
Just recently, my pastor’s wife said she was making Chicken Pastry. I had no clue what she was talking about. Then when she described it to me, she sd “we call it pastry” because they use premade pastry dough.

7 Reviews

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fishillusion on 2.18.2012

This makes a lot and the kids loved it.

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Melissa on 1.30.2012

Awesome recipe! I’ve attempted others with mixed results. This will be my go-to from now on. Made mine with turkey since that’s what I had on hand. Delicious!

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msalane on 12.31.2011

Never made dumplings before and I even managed to role them out with a canister of bread crumbs since I don’t own a rolling pin. This recipe was delicious and easy. I will def make again!

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magnoliatx on 12.9.2011

First time to try “rolled” dumplings. Your recipe was easy and flexible. My dh and dd loved it.

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emschick9 on 1.24.2011

Delicious and easy to make. Every one I’ve made it for has loved it and I’ve given out this recipe several times since then. (with proper credit, of course!)

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