Chicken n’ Dumplins’

I've had this recipe sitting around the kitchen to make for a few weeks and just got to it last night. Well, I'm sorry to say I waited so long! I think this recipe rivals Cracker Barrel's version!!

I of course got the recipe via Pinterest (my go to for everything).

I didn't get a finished product picture because we were all too busy scarfing it down! Tyler said it was the best he's ever had and even called his mom to tell her mine was better than  hers (I'm still not sure that was a good idea!) and Griffin kept saying "I want more of those "DUNKLINGS"!

 

Recipe

Homemade Chicken and Dumplings 

by Eat at Home on August 2, 2009 

Prep Time 30 Minutes
Cook Time 20 Minutes
Difficulty Easy

Ingredients

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup Milk, A Bit Less Than A Full Cup
• 2 quarts Chicken Broth
• 3 cups Cooked Chicken

Preparation Instructions

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!