Wednesday, April 11, 2012

Old-Fashioned Chicken and Dumplings

Nothing says lovin' like Chicken and Dumplings.  I don't know that anything screams comfort more than this.  Except for maybe chicken noodle soup.  But it always comes back to the chicken, don't it?  Many of you grew up on this style of Chicken and Dumplings.  It is the most basic, simple, but tummy-lovin' stuff you ever did put in your mouth.  The ingredients are simple; chicken, chicken stock, and a simple dumplin' dough.  That's it.  For those of you who haven't eaten this style of Chicken and Dumplings growing up then you may have eaten it at a place like Cracker Barrel.  It's a humble dish for sure, but I think that is what makes it good.  We're going back to basics here today on The Country Cook. 
Ingredients:
3 cups chicken, cooked and shredded
2 quarts chicken broth
2 cups all-purpose flour
1/2 tsp. baking powder
2 tbsp. salted butter, cubed
milk (a little less than a cupful)



Directions:
First thing you need to do is to cook your chicken.
You can use a store bought rotisserie chicken for this if you like.

Preheat oven to 350F degrees.
Spray a baking sheet with nonstick cooking spray.
Drizzle a little olive oil on the chicken and season with salt and pepper.
Bake for about 45 minutes.
Some folks like dark meat with their dumplings, some like a combination of white and dark.  Chicken thighs would work great for this as well.
Go with whatever you like here. I had two large chicken breasts so I used those.

Once the chicken is cooked, shred it with two forks.
Or, you can put it into a stand mixer and have it do the work for you.
Look how easy and perfectly shredded. 
Just don't leave it on too long or you'll have minced chicken.
Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings.
In a medium bowl, combine flour and baking powder. Then add in cubed butter.
You can combine it all using a fork or a pastry cutter.  But the best way is really with your fingers.  Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
Now pour in the milk. You want to measure out a little less than a cup.
Mix it all together.
Dust your counter with a generous amount of flour.
Place your dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4" thickness.
Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
Using a knife or a pizza cutter, start cutting out your dumplings into squares.
They don't need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it.
Dust your dumplings with a bit more flour.
The extra flour is all gonna help keep them from sticking but will also thicken your chicken 
broth some as well when you add them to the pot.
Bring your chicken broth up to a boil.  Add in your shredded chicken and stir.
Begin adding dumplings one at a time so they don't all stick together.
Stir frequently while adding them.
Allow dumplings to cook for about 15-20 minutes.
You should notice your broth starting to thicken (from the extra flour) and your dumplings 
may start to sink a little to the bottom because they are soaking up the broth.
Take one out and taste test it. It shouldn't have a doughy taste anymore.
Mmm. Mmm. Mmm. Happiness in a bowl.
Enjoy!


For those of you who prefer a fluffier dumpling, you may want to try this recipe~




Recipe adapted from Eat at Home

50 comments:

Kiri W. said...

Ooh, looks like a wonderfully warming and comforting meal :) What a classic!

Anita at Hungry Couple said...

Oh, this looks so good. It's chilly and rainy in New York today and I'd love to have a bowl of this right now! I actually just watched Tyler Florence on the Food Network make dumplings, too. It must be a sign that I should make some dumplings! :)

fromcupcakestocaviar@gmail.com said...

This looks wonderful. I usually make the bisquick kind I admit, because it's what I grew up with thus what comforts me, but sometimes I get a craving for the real thing and your recipe looks great :-)

Gail said...

I am so trying this! It's one of those recipes I always mean to try or make and never get around to it, but put it down for later this week. Thx!

Steph said...

Now this is some down home cooking!! Looks delish!

Danielle said...

Ugh youre making my mouth water! If i wasnt just starting back on weight watchers id be heading to the store for some chicken and dumplings lol

Carolina HeartStrings said...

My mouth is watering just looking at your picture. I know this is just delicious!

Anonymous said...

Have made chicken and dumplings this way for years and my kids and grandkids love them. In fact, had family here for the Easter weekend and the grandaughters asked it I was going to make chicken and dumplings. Unfortunately ham took priority for Easter dinner but you can bet I'll be making them next time around. So easy and tasty.

Maureen @ Orgasmic Chef said...

Few dishes remind me of home but this one certainly does. Looks delicious.

Debra Kapellakis said...

My Mom made Chicken and Dumplings when we were kids. Her dumplings were little clumps of dough. mmmmm...
Your sounds good too. lol This is definitely a comfort food.

Anonymous said...

It sounds yummy! Rainy & cool here in Kansas, too. Think I'll make some tonight!

The Better Baker said...

This dish looks perfect! I would love every tasty bite...your tutorials are always so great. So glad you shared...my mouth will water every time I think of this, and I WILL make it one of these days too.

Becky said...

chicken and dumplings, the perfect comfort food, and yours looks soo good, like I want some now.

Annie Oakley's Kitchen said...

I haven't had chicken and dumplings in the longest time! Looks delicious!

Becky said...

Brandie,
Thanks for featuring my Easter Bunny Cupcakes and hosting this fun event!

Becky said...

Brandie,
I have to leave now. Appt with Hospice Social Worker. I don't have time to post on my FB page. I'll have to do it later, unless you want to do it.
Thanks
Rebecca Ann

Gail Snyder said...

AS I promised, earlier this week, I made this tonight.... turned out terrific! My first time making chicken and dumplings, too. I added frozen mixed veggies to the chicken and broth. Thanks again.

When I post it on my blog, I'll mention you and link to your blog page.

MaryBeth said...

Nothing better on a sick day then a big bowl of hot and steaming chicken with dumplings.

MenopauseMiMi said...

Iknow you stated before the recipe for anyone who has never had chicken and dumplings....that just broke my heart because I can't IMAGINE living in a world where I had never had chicken 'n dumplings! There truly is nothing better and I can't wait to try your recipe!!

Angela said...

I made these last night. They were absolutely delicious. I have always made my dumplings just using flour and warm water BUT these were the best ever. Recipe is a keeper!!

Gail Kruger Snyder said...

I posted my success using your recipe on my blog and linked to your blog. This recipe was terrific and the dumplings now one of my favorites to make. Thanks again.
http://gooddealmeals.blogspot.com/2012/04/chicken-and-dumplings.html

Anonymous said...

This is the kind of dumplings my mama used to make. Just one question: it's baking powder in the recipe (not what mama used) and baking soda in the direction. I'm thinking it's supposed to be soda, or just salt. Which one?

Tanya C. said...

Wonderful recipe, really enjoyed it. Reminds me of my mom's chicken and dumpling.

South Your Mouth said...

Oh, Brandie! This is exactly how my Nanny Richburg used to make her dumplings. I reeeaaally don't like the doughy, drop dumplings! Thanks for all your great recipes. I appreciate you!!!

Heather Guymon said...

My husband is NOT a chicken n dumplings fan, but after making this tonight he ate THREE bowls of it. I was in shock lol...our daughter and her friend also downed their entire serving, which is saying a lot since our kids are quite picky. This one is definitely a keeper!!!

The Country Cook said...

There was a comment on here about baking powder. Sorry about the typo in the instructions, but you do use baking powder - not baking soda. :)

Becky Dodd said...

My husband loves chicken & dumplings, he likes the hormel cans of it & says this is better than that. I added carrots to mine & some garlic & herb mrs. Dash to the chicken while it was baking, turned out pretty good =)

Laura said...

Great recipe. Growing up in NC we call it chicken pastry. Whatever you call it, it's so good. We make this instead of chicken soup when someone is sick!

Megan said...

Made chicken and dumplings tonight. Was delicious! Thank you do much for such a good recipe and perfect directions!

The Country Cook said...

Thank you so much everyone for the wonderful comments! Megan, so happy this turned out great for you! You were so sweet to come back and let me know how it turned out! ~Brandie

Anonymous said...

Delicious! Thank you so much for sharing.

Anonymous said...

Just made this! Its delicious! Only issue i had was the flour..i ran out of alk purpose. So i had to use a lil bit of self rising. I found that i had to use more flour than what this recipe calls for. Total i used about 3 cups for the dough. Anyway its awesome!

Samantha C said...

Made these for Thanksgiving & they were awesome! Have made them three times now and each time they turned out great:)

Anonymous said...

Tryin this today!!

Anonymous said...

I made the simple chicken and dumplins the other day. It was delish! Can't wait to try this recipe.

The Country Cook said...

So happy you liked the simple recipe! Thank you for letting me know!

Anonymous said...

For the amounts used in this recipe, how many servings is it? I need to feed three adults and wonder if this will be enough or should I double the recipe.

Anonymous said...

If you don't have real butter, can you substitute margarine? And do you have to use olive oil or can it be vegetable oil?

Hi, Im Kelly! said...

this was FANTASTIC so so yumm full of flavors thank you!

Anonymous said...

I make my own broth by simmering my chicken with added onion, garlic and a little celery flakes, also I add chicken bouillon. I make my dumplings exactly the same!! My kids favorite
meal, so glad toseesomeone else rolls out the dough! Love it!! Thank you! Gale Osborn

The Country Cook said...

Anonymous, I really recommend butter for the dumplings. But you could certainly substitute veggie oil for cooking the chicken breasts. Hope that helps! Kelly - yay! So happy you liked it!
Anonymous, I do to when I have the time! Sometimes on Sundays, I'll make the broth ahead of time and store it in the fridge til I'm ready to make later in the week. Homemade broth is the best but the store bought stuff is great in a pinch and some of the brands are really getting better with the flavor. :D ~Brandie

Anonymous said...

I am so excited to try this. I am from the North and when I was in the South I had Chicken and Dumplings like this and it was fantastic. I have been looking for a recipe like it ever since. I can't wait!!

Anonymous said...

Just made this over the weekend while we were all snowed in and my family Loved it! Next time though I will make my noodles a little thinner since the broth does soak into them and they were a little thick for me. Also, I will make a double batch since there were no leftovers for a family of 4 - and everyone wanted more! :)

gwen said...

I'm fromAmish country, PA, and here we call this meal Pot Pie. I've been wishing I had my grandmas recipe ever since she passes. This seems awful close!

Linda Cupples said...

I use self-rising flour so there is no need for the baking powder. I had never had Chicken and dumplings until I met my sister-in-law in Tennessee and she taught me how to make it that way. It is awesome!

Matt & Kristen said...

My husband lived in the South a few years ago and requested Chicken and Dumplings for his birthday dinner last night. After much internet searching I decided on this recipe. It was SO GOOD! I added carrots, celery, and onion to the broth while the chicken was cooking and it was a great addition. I actually ate more than my husband did, I loved it! THANK YOU!

Anonymous said...

Freeze the cut dough. Then it can be added to the boiling broth without fear of them sticking together. Just stir occasionally. I do this all the time. It doesn't change the taste or texture of the dumplings.

Frances Weiden said...

I have been making these for years because I grew up in the south. I boil my chicken and use a boullion cube in the pot. After it is cooked and while I am pulling the chicken, I let a cup of the broth cool and when mixing the dumplings, I use half milk and half broth which adds flavor in the dough. Then when I heat broth back to boiling to add rolled dough, I add the other half of milk which makes a creamier broth for the dumplings. You can also keep the dark and white meat in 2 separate bowls so that each person can add a couple spoonfuls of their own choice on top after putting dumpling in their bowl to stir in. Then everybody is happy.

Anonymous said...

I love this recipe!! Could you give me a guess to about how many servings this recipe makes? I need to decide whether to double the dough part of it. thanks.

Anonymous said...

This is MY ABSOLUTELY FAVORITE dish from Cracker Barrel!!! I am SO Thrilled that you posted this!! Thank you SO Much!!! (Angeliza)