Chicken and Dumplings

Try this Chicken and Dumplings recipe, or post your own recipe for Chicken and Dumplings

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Chicken and Dumplings recipe as Favorite
Recipe look good to you?

Chicken and Dumplings Ingredients

2 1/2 lb Broiler fryer; cut up and	PLAIN PASTRY
1 tb Salt	2 c All purpose flour
1 ts Pepper	1 ts Salt
3/4 c Milk	2/3 c Shortening
1/2 c Margarine	5 tb Cold water (up to 6)
Plain Pastry; chilled

Instructions for Chicken and Dumplings

Place chicken in a saucepan and cover with water; add salt and pepper, and bring to a boil. Cover, reduce heat, and simmer 45 minutes to 1 hour or until chicken is very tender. Remove chicken from broth, and let cool. Bone chicken, and cut into small pieces. Place chilled pastry on a lightly floured surface and roll thin. Cut into 3 inch strips. Bring broth to a boil, and add milk and margarine. Drop pastry strips into boiling broth; reduce heat, and cook 15 minutes. Keep adding pastry, stirring often to keep the strips from sticking together. Cover and cook 6 to 8 minutes longer; uncover and add diced chicken. Cook until thoroughly heated. Note: If broth has not thickened, blend 1 tablespoon self rising flour and 1/2 cup water, and add to broth, stirring well. Cook over medium heat 5 to 10 minutes until mixture thickens. Yield: 6-8 servings Plain Pastry: Sift together flour and salt; cut in shortening with pastry blender until mixture is crumbly. Add cold water a little at a time, tossing with a fork until all the flour coated bits of shortening are dampened. Turn mixture out onto a square of wax paper or form a ball by pressing firmly. Chill pastry for easier handling. Yield: 1 dumplings recipe; 1 large or 2 medium potpies. Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997

Main Ingredient: ChickenCuisine: Uncategorized