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Chicken and Dumplings

Source: SERVING, The Altrusa Club of Lufkin, Clarkie Brown, page 48.
Course Main Course
Cuisine American
Keyword broth, chicken, dumpllings
Author Clarkie Brown


  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups flour
  • 1 stick butter
  • 1 tablespoon Crisco shortening
  • 1 cup whole milk
  • 1 egg beaten
  • 1 cooked large fryer with 9 cups broth
  • Additional ingredients:
  • 1 stick butter
  • 2 to 3 tablespoons flour heaping
  • 2 cups milk


  • Combine first three ingredients. Melt butter. Combine dry ingredients, butter, Crisco, milk and egg and mix until it turns loose from bowl. Set in refrigerator for 15 minutes.
  • Remove chicken and add 1 stick butter to broth. Roll dough out on floured board fairly thin and cut into three inch strips. Drop into boiling broth. Add pepper as desired and salt to taste.
  • When finished with dumplings, mix two to three heaping tablespoons of flour with 2 cups of milk. Pour into dumplings. Stir gently. Cover and cook for a few minutes before serving. May debone chicken and add meat back to dumplings.