Chicken and Dumplings
One of my favorite comfort foods, as my buddy Boyd would say, “It’s stick to your ribs good!”
- 2 Cups Flour
- 1/2 Tsp Baking powder
- 1 pinch Salt
- 2 Tbsp butter
- 1 Cup milk
- 2 Qts Chicken broth
- 3 Cups cooked chicken (preferably leftover rotisserie chicken)
1. 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.
2. 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.
3. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2×2-inches each. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny.
4. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
5. 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.
6. Cook them for about 15 to 20 minutes or until they don’t taste doughy.
7. Add the cooked chicken to the pot and serve.