Who has a good Chicken and Dumplings recipe??

This was my Mom's recipe, and she was the best cook ever!

Feather Dumplings:

2 cups sifted flour
1 teaspoon salt
4 tespoons baking powder
1/4 teaspoon pepper
1 egg, well beaten
3 tablespoons melted butter
Milk (approximately 2/3 cup)

Sift dry ingredients together.
Add egg, melted butter and enough milk to make a moist, stiff batter.
Drop by teaspoons into boiling broth.
Cover very closely and cook for 18 minutes.

Makes two dozen dumplings.

While cooking dumplings, leave the stewed chicken in the broth to hold the dumplings up. Broth should come up about half-way on dumplings.

.

Use canned biscuits. Usually the cheaper generic brands work best. Tear the biscuits into quarters, drop into boiling broth until they cover the top, then cook uncovered for 10 minutes without stirring. Lower heat to simmer, cover and let dumplings steam for another 15 to 20 minutes. YUMMY!

.

You got that idea from the Pillsbury Biscuit container.
I tried it and the dumplings came out like chewing gum.

I will post my Byerly's recipe when I get home tonight.

My wife does, but she won't share.

Use the frozen buttermilk biscuits. Do your own broth and chicken if you can, throw in biscuits into the broth and meat, cook until done and thick.

dumpling strips are better than dumplings

1 c. flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
1 teaspoon of Poultry seasoning

Sift together dry ingredients; stir in buttermilk until well blended. Turn dough onto lightly floured board and knead until smooth (not sticky). Roll doug to 1/4" wide with lightly floured rolling pin; cut into 1/2" wide strips then into 3" long pieces. Drop strips into simmering pot; cover and simmer about 12 minutes or until strips are done.

Easy Chicken and Dumplings

INGREDIENTS

* 1 (10.75 ounce) cans condensed cream of chicken soup
* 1 (10.75 ounce) can of Cream of Celery Soup
* 3 cups water
* 1 cup chopped celery
* 2 onions, quartered
* 1 teaspoon salt
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon ground black pepper
* 4 skinless, boneless chicken breast halves
* 5 carrots, sliced
* 1 (10 ounce) package frozen green peas
* 4 potatoes, quartered
* 3 cups baking mix
* 1 1/3 cups milk

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

I don't. Sorry.

OP, do you mean you want noodle dumplings? AQ7's recipe can be adapted to that simply by adding enough flour to make a dough you can roll out - using plenty of butter or oil so it doesn't stick to your board or counter. Cut with a knife just as you would like the 'noodles' to be. Toss the sliced noodles into your chicken broth, having raised it to a gentle boil, clamp the lid down on it and turn the heat down to a simmer. Stay out of there for at least twenty minutes. Make sure your pot is large enough for your puffy 'noodles' to grow.

Never use canned biscuits or biscuit mix either! The leavening they use is full of aluminum salts. Do you want early-onset dementia? Buy a non-aluminum baking powder in the health section of your local market or health food store or mix two parts baking soda to one part cream of tarter - or just add a pinch of baking soda alone to your biscuit dough.

Nope, We've been using that recipe in my family for over 45 years. The dumplings do come out chewy - that's the way I like them.

For those wanting to try 'alternative grains,' (as in low gluten) such as rice, millet, quinoa, amaranth, blue corn, Bob's Red Mill makes a good non-GMO corn starch. That's how the Asians manage to get those nice rice flour noodles and dumplings to hold together, adding starch. Another nice addition to your noddle dumpling dough is to substitute about a third of that wheat flour for buckwheat flour. Those are lovely dumplings and make you feel quite 'hearty' on a cold day.

Thanks. I'm going to try this one. My mom used to make it with Bisquick, but they don't sell it in the NE where I live now.

flour tortilas..cut in strips boil slightly ( not very long they make fast sliders! saw this in a leftovers reciepe!

You can use self rising flour too. Just put some butter or shortening in the center of your flour, use fingers to mix til crumbly, add milk til a consistency you can roll out. Don't work the dough too much or it'll be tough and chewy. Roll out, use pizza cutter to cut strips of desired length and width. Drop into boiling broth. Spoon liquid over the dumplings dropped in before adding more so they don't stick together. Try to keep the broth boiling while adding dumplings. Good luck. 8)

I do this all the time... People... This is very simple and they are very good. And Cheap....

You're welcome, Michelle. Enjoy!

btw, I also put my Mom's recipe for Chicken Pot Pie on the Chicken Pot Pie thread ... in case you want to look for it.

.

i've never made chicken pot pie. I'll have to try that!!!
Thanks.

Chicken and Dumb-lings:

DOOMsayer and their GLP followers.

you could just use a basic scone recipe
using self raising flour
add seasoning ground black pepper,
chicken stock,v finely chopped green
spring onion tops, or just salt n pepper.
lightly knead in 2 teaspoons of margarine
or butter
mix lightly with milk or water to a stiff dough
then pull off pieces
roll into balls then drop them
into the hot
almost ready to serve cooked casserole
put lid back on and should be done in
about 12- 15mins.

Beef, chicken or lamb casserole just
season the dumplings to suit or leave plain
just salt and pepper if casserole is spicy.

sheesh just noticed flat not
fat dumplings..


just use
half a teaspoon baking powder per
cup of plain flour...no egg..
just add water and or milk and seasoning
and if you want chewy
just knead the hell out of
that dough it'll flatten out and
toughen up.

AQ 7 I just know your Mom's recepie is going to be the best ever!!!!!! Thanks!

WOW Thanks everyone for all the good advice. I'm gonna get cooking!! And yes, someone told me yesterday that flour tortillas dropped into the broth makes dumplings...but I just don't see how.

I'm going to go get a whole free range chicken!

You're welcome, AC953.

I have a cute story about the Chicken Pot Pie recipe (on another thread).

When I was living closer to my son and grandkids, they would come once a week for dinner. They always wondered ahead of time what Gramma was going to fix. One of those times (shortly after I moved there), I said "chicken Pot Pie", to which I heard cries of dismay ... "We hate chicken pot pie!" Well, I knew for a fact they had never had my (my Mom's) homemade Chicken Pot Pie ... all they knew was the kind you get in the frozen food section at the store, or perhaps whatever they were served at the school cafeteria. So I waited a couple weeks, and in answer to the usual question, "What are we having...?", I answered "Chicken and Biscuits". Well, that was a new one for them, so they were curious.

Well, I made Mom's Chicken Pot Pie (but called it Chicken and Biscuits) ... they loved it! (I knew they would, lol.) That was several years back, but it is still a joke with us. It is one of their favorite meals here, and recently when I asked my grand-daughter what she wanted for her birthday dinner, she replied (glp, you already know the answer to this), "Chicken and Biscuits".

Here is my Chicken Pot Pie "Chicken and Biscuits,, lol) recipe from the other thread: AQ 7

.
This from my Mom, the best cook ever!

Chicken Pot Pie

Cut up a good-sized chicken. Cover with salted water and simmer until tender (about one hour).

Make biscuits (recipe below) with a little extra shortening.
Spread chicken in large shallow pan.
Thicken the broth with thickening of 1/2 cup flour mixed with cool water. (Heat over medium-heat -- stirring continually so it won't be lumpy -- until broth has thickened).
Spread a can of french-sliced green beans (drained) on top of chicken.
Pour thickened broth over the chicken & green beans.

Roll biscuits to half normal biscuit thickness.
Lay biscuits on top of chicken.
Bake at 350 degrees about 25 or 30 minutes, until biscuits are done.

Biscuits

Stir together:
3 cups flour
1 1/2 teaspoons salt
2 tablespoons baking powder

Cut in 3/4 cup shortening

Measure 1 cup milk
Add milk 1/3 at a time; stir it around with a fork and remove the moistened dough before adding the next portion of milk.

On a floured surface, pat dough out to about 1/2 inch thickness, and cut into rounds.

Bake on ungreased pan at 400 degrees, 8 to 10 minutes (until nicely browned).

Of course you realize, this is the biscuit recipe ... be sure to first put biscuits on the chicken pot pie! Bake the remaining biscuit dough according to the biscuit recipe.

Don't know if you'll read this thread again, but HOLY CANNOLI!!! I finally made the recipe tonight, and it was amazing! Thanks!

Hi Michelle,

Saw the thread on page 3 ... (to myself) "oh, they're talking about Chicken and Dumplings again ... wonder what's new there"

Glad you liked the recipe. As I said, my Mom was the best cook ever. She lived for making holiday meals! Loved to get the whole family together, and treat us to the best cooking ... great memories, (sigh). She's probably smiling down at us now, delighted that her recipes live on ...