Kitchen

[Carmie]

My mother made the rolled out chicken & dumplings and she wasn't from the south. Here in Pennsylvania this dish is called Chicken Potpie and it's a PA Dutch recipe. My mother was German.

I make this dish at least twice a month, even though I am gluten free.

I make chicken broth with chicken, water, onions and celery, salt and pepper and parsley.

While that is cooking, I make the dough with about 2 cups of flour, 1 tea salt. I put it in my food processor, turn it on and add about 3/4 cup of ice cold water while it's running. Sometimes I need a little more water. I process it until it forms a ball. Then I put it in a bowl and cover for about 1 hour. It will not rise, but the gluten in the dough will relax) I used to knead this by hand, but no more.

I roll the dough out as thin as I can and cut it into squares maybe 1x2 inches or so when the broth is ready.

When the broth is done, I bring it to a boil and drop the dough I cut one piece at a time and cook for maybe 30 minutes. (I am rolling and cutting the dough and dropping it in as I work.)

Then I add small bite sized pieces of uncooked potatoes and cook until soft.

Oh, I always serve this with cream sole slaw.

Most of time I put the chicken used to make the broth cut up into small bite sized pieces back into the broth, but not always.

I always make 2 to 3 batches of dough because my family likes more dough then broth. It should look thick. I make each batch separate. My chicken and dumplings look exactly like your photo, but my dumplings are not as thick.

For each batch of dough I use about:

2 cups of flour, 1 tea of salt and 3/4 cup of cold ice water ( I make double and triple the recipe. making each batch 1 at a time separately.)

Chicken broth

about 2 potatoes

Sorry I am not exact. I don't use a recipe. It's in my head.

[Haddie1]

On 1/23/2015 Zhills said:

On 1/23/2015 Haddie said:

I cook dumplings all the time when my family is in. I use a biscuit recipe and make them into balls for the dumplings. I first saute a couple of chopped onions, a couple stalks of celery, with 2-3 cloves of minced garlic. Then, add couple of diced carrot sticks and chicken pieces (usually thighs.. because chicken breast is too dry). I add thyme, a little rosemary and 1/2 tsp of Italian seasoning.. a couple of bay leafs and .. we love lots of pepper too. After, the onions are the little golden, I add the organic broth and a few peas and cook until the carrots are soft and the chicken is done. I add milk and bring it to a boil turn it down and add the dumplings while it is still boiling and cook until they are done. It usually turns out well. I have used canned biscuits. But, watch out, because sometimes they fall apart. Then, it ends up like thick gravy. I do not know if it is the amount of leavening in it or what..

Haddie, that sounds really yummy but not like anything I have ever eaten in central Florida! When we make dumplings, it is usually just chicken, broth and dumplings with lots of pepper.

I think it is different in different parts of the country. When I grew up mom never put vegetables in ours either. But, she did use milk. I saw a recipe with the carrots and peas with the broth. and I kind of modified the two together and added the onion and garlic which I like ..my family liked it (my mom included)..When, we were in NC.. it was different too.. and God forbid calling it Chicken and Dumplings.. they insisted it was Chicken and pastry.. ..It did not matter to me..they were sensitive to it.. I do not know why.. Just a cultural thing I guess..

[SouthernBee]

My family has always made the rolled out and cut dumplings. I have cheated and made them with the flour tortillas. I cut them in strips and drop in the boiling broth and the dumplings turnout white and thin. I am having trouble spelling and typing . Please forgive me and I hope you can understand. This recipe is quick for me when I am sick and trying to make comfort food.

[tiny 2]

On 1/23/2015 Haddie said:

On 1/23/2015 Zhills said:

On 1/23/2015 Haddie said:

I cook dumplings all the time when my family is in. I use a biscuit recipe and make them into balls for the dumplings. I first saute a couple of chopped onions, a couple stalks of celery, with 2-3 cloves of minced garlic. Then, add couple of diced carrot sticks and chicken pieces (usually thighs.. because chicken breast is too dry). I add thyme, a little rosemary and 1/2 tsp of Italian seasoning.. a couple of bay leafs and .. we love lots of pepper too. After, the onions are the little golden, I add the organic broth and a few peas and cook until the carrots are soft and the chicken is done. I add milk and bring it to a boil turn it down and add the dumplings while it is still boiling and cook until they are done. It usually turns out well. I have used canned biscuits. But, watch out, because sometimes they fall apart. Then, it ends up like thick gravy. I do not know if it is the amount of leavening in it or what..

Haddie, that sounds really yummy but not like anything I have ever eaten in central Florida! When we make dumplings, it is usually just chicken, broth and dumplings with lots of pepper.

I think it is different in different parts of the country. When I grew up mom never put vegetables in ours either. But, she did use milk. I saw a recipe with the carrots and peas with the broth. and I kind of modified the two together and added the onion and garlic which I like ..my family liked it (my mom included)..When, we were in NC.. it was different too.. and God forbid calling it Chicken and Dumplings.. they insisted it was Chicken and pastry.. ..It did not matter to me..they were sensitive to it.. I do not know why.. Just a cultural thing I guess..

That's right. It is Chicken and Pastry.

[XxMoniquexx]

On 1/23/2015 Carmie said:

My mother made the rolled out chicken & dumplings and she wasn't from the south. Here in Pennsylvania this dish is called Chicken Potpie and it's a PA Dutch recipe. My mother was German.

I make this dish at least twice a month, even though I am gluten free.

I make chicken broth with chicken, water, onions and celery, salt and pepper and parsley.

While that is cooking, I make the dough with about 2 cups of flour, 1 tea salt. I put it in my food processor, turn it on and add about 3/4 cup of ice cold water while it's running. Sometimes I need a little more water. I process it until it forms a ball. Then I put it in a bowl and cover for about 1 hour. It will not rise, but the gluten in the dough will relax) I used to knead this by hand, but no more.

I roll the dough out as thin as I can and cut it into squares maybe 1x2 inches or so when the broth is ready.

When the broth is done, I bring it to a boil and drop the dough I cut one piece at a time and cook for maybe 30 minutes. (I am rolling and cutting the dough and dropping it in as I work.)

Then I add small bite sized pieces of uncooked potatoes and cook until soft.

Oh, I always serve this with cream sole slaw.

Most of time I put the chicken used to make the broth cut up into small bite sized pieces back into the broth, but not always.

I always make 2 to 3 batches of dough because my family likes more dough then broth. It should look thick. I make each batch separate. My chicken and dumplings look exactly like your photo, but my dumplings are not as thick.

For each batch of dough I use about:

2 cups of flour, 1 tea of salt and 3/4 cup of cold ice water ( I make double and triple the recipe. making each batch 1 at a time separately.)

Chicken broth

about 2 potatoes

Sorry I am not exact. I don't use a recipe. It's in my head.

YUMMMMM. I am making this tonite. Pennsylvania Dutch used to make them called pot pie noodles but I can't find them anymore.

[mousiegirl]

My Dad used to make chicken and dumplings in a deep pot which was built into the stove, and let it cook overnight, then make the dumplings, his were fluffy and floated on top of the pot until cooked through, just before serving time, and it was all fantastic, so much flavor from the bones and meat stewing overnight at a low temperature.

ETA: There was no milk or cream in the pot, just wonderful stock, chicken, and dumplings, maybe some vegetables, but I can't remember.

[Writer with Flair]

On 1/23/2015 Southern Bee said: My family has always made the rolled out and cut dumplings. I have cheated and made them with the flour tortillas. I cut them in strips and drop in the boiling broth and the dumplings turnout white and thin. I am having trouble spelling and typing . Please forgive me and I hope you can understand. This recipe is quick for me when I am sick and trying to make comfort food.

Don't worry. You did just fine in the typing and spelling departments. Using flour tortillas is an interesting idea. Thanks!

[05gage25]

That is a different idea, Southern Bee! Thanks for sharing it with us!

[Perkup]

If you don't want to make the dumplings yourself, there is a brand (I don't have any right now to get the name) that comes in a plastic bag in the freezer section. They are excellent. Look for them at your local store.

[Carmie]

On 1/23/2015 Perkup said:

If you don't want to make the dumplings yourself, there is a brand (I don't have any right now to get the name) that comes in a plastic bag in the freezer section. They are excellent. Look for them at your local store.

Our stores sell them frozen in a red/yell box. The brand name is Anne's. I have tried them when I was in a hurry, They aren't bad, but not as good as homemade.

You just break up the dough while frozen and drop them in the broth. Very easy.