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White Lily

Easy Chicken and Dumplings


10 min


15 min


8 servings


DUMPLINGS 1 cup diced onion
1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour 1 cup chopped celery
1 tbsp. chopped fresh parsley 1 1/2 lbs. boneless skinless chicken breasts cubed
3 tbsps. butter melted2 cans chicken broth
2 tbsps. milk or buttermilk 2 cups water
1 large egg lightly beaten1/2 tsp. coarsely ground black pepper
BASE 1/4 tsp. salt
2 tbsps. Crisco® Pure Vegetable Oil 1 cup thinly sliced carrots


  1. 1.
    COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.

  2. 2.
    ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.

  3. 3.
    HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.

  4. 4.
    ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.

  5. 5.
    INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.