Here’s another one of those Southern comfort foods that remind me of growing up in the South.
My Mamaw would often make chicken and dumplings for my sisters. While this isn’t her recipe, I started with Her’s and then updated it to make it my own.
You will have to try both recipes and decide which you like more. For this one I leave out the canned soup. I prefer to make everything I can from scratch. In fact, this recipe is one I usually use when I have extra broth and chicken left over from making something else. I highly recommend making the broth from scratch! Instead of using a canned soup to add a creamy broth I use real cream and add a flour slurry mixture to thicken.
You will see in the recipe I say salt to taste. I do that because the salt content in various broths can differ. Be sure to taste before adding any extra. While I prefer to use the drop dumplings in this, you could always roll the dough out and cut them into strips or square shapes. Either way tastes great, it just depends on your preference. Enjoy!
Creamy Chicken and Dumplings
- 2 quarts chicken broth I make my own
- 4 cups chicken cooked and pulled from bones
- 1 cup milk
- 1 cup heavy cream
- ½ stick butter
- ¼ tsp black pepper
- Salt to taste
- 2 tbsp flour for slurry
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp Crisco
- 1 cup cold water
- In a large pot bring chicken broth, chicken, milk, cream, butter, and pepper to a boil. Taste and add any additional salt to your taste preference. In a small bowl make your dumplings by mixing the flour, baking powder, salt, and Crisco. Slowly add the cold water mixing until you get a slightly wet dough. Scoop small spoonful’s and drop into the boiling broth mixture. While they continue to cook a minute or two, remove ½ cup of the sauce and mix in 2 tbsp of flour to it. Pour this slurry mixture back into the boiling sauce to thicken it slightly. Serve and Enjoy!