Chicken & Dumplings

Chicken & Dumplings is a staple in this family. And no matter if I double, triple, whatever the recipe. It won’t last more than 24 hours.

This is probably the most requested birthday dish.

Chicken & Dumplings

4 c flour

4 T butter

1 tsp baking powder

1/2 tsp salt

1 tsp pepper

1 T garlic powder

1 T Italian seasoning

Combine flour, baking powder, salt, pepper, garlic powder and Italian seasoning.

Cut butter in with pastry cutter.

Stir in milk. Knead dough into a ball.

• Turn dough out onto heavily floured surface. We wrap our counter or table with plastic wrap (press & seal works best) to save clean up.

• Using a rolling pin or glass coated with

  flour, to roll out dumplings to 1/8” thick.

• Use pizza wheel or knife to cut dumplings. Layer them on flour coated plate. Sprinkle flour between layers.

  
  

10 c chicken broth

1 c milk

1 stick butter

4 c boneless chicken breast, boiled and

      shredded

• Heat broth to boiling.

• Drop 4-5 dumplings, at a time, in different parts of the pot. Stir constantly. Continue until all dumplings are in the pot. As well as all the excess flour from plate and rolling surface.

• Reduce heat to medium. Add in milk and butter. Continue stirring constantly, so dumplings don’t scorch.

• Once butter is fully melted, turn to low. Continue stirring every 5 mins or so. Don’t forget to scrape bottom each time you stir.

⭐️Can double or triple recipe. This will require either a medium stockpot or 2 large pots. Unless you have a cauldron, you probably need to make separate batches for anything over triple.