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White Lily

Chicken and Dumplings


20 min


25 min


4 servings


2 tbsps. butter OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening chilled
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour divided1/4 tsp. black pepper
3 (14.5 oz.) cans reduced sodium chicken broth 1/2 cup milk
1/4 cup Crisco® All-Vegetable Shortening chilled2 cups cooked, diced chicken


  1. 1.
    MELT butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually add 2 cans and remaining chicken broth from third can into Dutch oven. Bring to a boil. Remove from heat.

  2. 2.
    PLACE 2 cups flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl. Pour any remaining broth into Dutch oven.

  3. 3.
    TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips, about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.

  4. 4.
    COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through.