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
- 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
- 2 c. all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 1 T. cold butter
- 3/4 c. milk
Melt the butter or chicken fat in a heavy dutch oven
Stir in the flour mixed with paprika and cook for 2-3 minutes
Add the chicken stock gradually, whisking constantly. Bring to a simmer and let cook for 5 minutes
Add in the chicken and adjust salt and pepper to taste.
Bring back to a simmer and add in cream
Mix up the dumplings by cutting the cold butter into the dry ingredients, then mix in the milk.
Once the chicken and gravy is simmering again, lightly spoon the dumplings on top and cover.
Cook for 15 minutes without lifting the lid. Serve at once.