Chicken & Dumplings has a few versions, depending upon where you’re from and what the regional interpretation is. I like the 2 versions I’ve done, with flat dumplings and with fluffy dumplings- my kids LOVE the fluffy dumpling version because it exists traditionally sans vegetables.
If you don’t have chicken and stock ready, you can use broth and a rotisserie chicken, or stew your own hen and make stock and take the meat from the bones yourself. Either way tastes good, although the version with store-bought chicken broth is a bit bland – the stock really helps in this recipe!
Chicken & Fluffy Dumplings Recipe
Ingredients
- 1 Quart Chicken Stock
- 3 Cups Shredded Cooked Chicken Meat
- 5 T. Butter
- 6 T. flour
- 1/8 tsp. paprika
- 1 c. light cream
- Pepper to Taste
Dumplings Recipe
- 2 c. all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 T. cold butter
- 3/4 c. milk
Instructions
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Melt the butter or chicken fat in a heavy dutch oven
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Stir in the flour mixed with paprika and cook for 2-3 minutes
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Add the chicken stock gradually, whisking constantly. Bring to a simmer and let cook for 5 minutes
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Add in the chicken and adjust salt and pepper to taste.
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Bring back to a simmer and add in cream
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Mix up the dumplings by cutting the cold butter into the dry ingredients, then mix in the milk.
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Once the chicken and gravy is simmering again, lightly spoon the dumplings on top and cover.
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Cook for 15 minutes without lifting the lid. Serve at once.
