This dinner is one of my childhood favorites. The recipe has been in my family for generations, and I love it. Simple, nourishing comfort food.
Sometimes my mom will add diced vegetables to the chicken gravy to make it more like a pot pie. But I prefer to just eat my vegetables as a side dish on this one. I guess I’m a dumpling purist….or something like that.
Traditional Chicken Dumplings
Start by pouring 3 cups water and 1 cup chicken broth into a large skillet with a lid. Add 1.5 pounds uncooked chicken breasts. On the stove over high heat, bring to a boil then reduce the heat to medium-low, cover, and simmer until the chicken is cooked through. This takes about 20 minutes, unless the chicken was frozen, then it may take longer.
While the chicken is cooking, prepare the dumpling dough.
- 2 C flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 C milk
- 1/4 C melted butter
In a medium bowl, whisk together dry ingredients. Add milk and butter and stir until evenly incorporated.
Set the dumpling dough aside. Remove the chicken from the skillet to a cutting board. Leave the liquid in the skillet over low heat. Shred the chicken and return it to the skillet (you may want to let it cool a little bit for easier handling….or just be fast to avoid burned fingers!) Bring the shredded chicken in liquid back to a boil.
Drop the dumpling dough by small scoops onto the boiling chicken, evenly spacing them s0 the entire surface is covered with dumplings. Reduce the heat to a simmer, cover and cook for 10 minutes. Then remove the lid, and cook uncovered for 10 minutes more. Remove from heat and serve immediately.
I love traditions that are this delicious!