Chicken and Fluffy Dumplings!! from scratch!!

Britbrit13 · ‎07-12-2011

Im looking for a wonderful chicken and fluffy dumpling recipe from scratch,ty Hope all is well, i had decided to take a break, But i thought id come back and see how all is here?? TY so much!!

momtochloe · ‎11-03-2013

@Britbrit13 it is so good to see you posting again! Welcome back and I hope someone can help you with those fluffy dumplings . . .

colliegirls · ‎05-13-2012

OMG, I LOVE chicken and dumplings!!! ( I don't want to make the dumplings from scratch though, I am lazy)

Britbrit13 · ‎07-12-2011

Thank you!! feels good!!

BornToShop · ‎03-10-2010

For me, the good ole' Bisquick dumplings are my family's favorite. The Bisquick recipe could technically be categorized as from scratch, lol!

Britbrit13 · ‎07-12-2011

my sisterinlaw makes them with bisquick. but they never tasted like my moms!! ty

RedTop · ‎09-01-2010

My husband and I love chicken and dumplings, and the best thing about this dish is the versatility. It can be as easy or as complex as you want, and it is going to taste good regardless of what recipe you use. I am just as likely to use canned chicken as I am to cooking chicken, or using canned biscuits for the dumplings. I actually prefer a semi-homemade approach myself, with drop dumplings, not rolled.

I heat canned chicken, chicken broth, salt, pepper, and a can of evaporated milk in a large, heavy pot to a gentle, rolling boil stage. My biscuit recipe is self-rising flour, solid shortening and milk stirred together. Drop spoonfuls of batter onto the gently boiling broth. Cover with a tight lid and cook 10-12 minutes without peeking. This method gives me fluffy dumplings and the broth is thickened from the flour of the dumplings.

ECBG · ‎01-08-2011

Ladies, you're in luck! We did homemade Chicken and (Fluffy) Dumplings in my Advanced Foods class!

The difference between fluffy and flat is what you do with the dough. Flat dumplings call for the dough to be rolled and cut.

Fluffy dumplings are biscuits cooked in gravy.

To me the best drop biscuits are hand mixed, not from the dairy case. The flavor is much better.

You'll need a dutch oven with a lid or aluminum foil to cover.

4-6 skinned chicken breasts, cut in pieces, roughly 1 1/2 x 1/2 inch

3-32 oz container Swanson's Chicken Broth (I reccomend low sodium)

(Optional vegetables) I like to add these vegetables to the broth)

1/2 coursely chopped large onion

6 medium carrots peeled and sliced

1/3 c coursely chopped celery

Simmer in broth slowly until all of the chicken and vegetables are done, about 30 minutes.

Mix one recipe of Baking Powder Biscuits

(I add a couple of spoons of chives to my biscuits when I do this).

(I use White Lily flour because it is the most white and always gives me superior results. If you want to get self rising, you can make other things like muffins, pancakes, and waffles. Plain flour, however, is needed to thicken gravys and such to prevent boilovers. I keep both in my freezer, and replace self rising about every six months.)

Remove chicken and larger vegetables into bowl.

Thicken broth gently into gravy using about 3/4 c plain flour and cold water mixed together to the consistency of a milkshake.

Pour flour and water into hit broth, gently whisking to create gravy.

Add chicken and vegetables to gravy.

Dip a large metal spoon into the gravy then into the dough, picking up half the size of a dumpling. Place on top of the gravy and vegetables and baste with gravy.

Continue until all dough is on top of the gravy and is basted. Cover.

Reduce heat to low and simmer about ten to fifteen munutes, checking to prevent boiling and scorching.

Hope you enjoy!

ECBG · ‎01-08-2011

@Britbrit13 wrote:
Im looking for a wonderful chicken and fluffy dumpling recipe from scratch,ty Hope all is well, i had decided to take a break, But i thought id come back and see how all is here?? TY so much!!

@Britbrit13***I left you the recipe I use for my family and in class. Chicken and dumplings probably started when farm cooks had a chicken that was only good enough for stewing. Most farm people worked so hard that they had to have heavy foods and this turned that tough rooster into something that was loved by all men---anything and gravy!!!!!