Chicken and Dumplings
PREP TIME: 20 min
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COOK TIME: 25 min
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YIELD: 4 servings |
INGREDIENTS:
| 2 tbsps. butter | 1/4 stick OR Crisco® Baking Sticks All-Vegetable Shortening chilled |
| 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour divided | 1/4 tsp. black pepper |
| 3 (14.5 oz.) cans reduced sodium chicken broth | 1/2 cup milk |
| 1/4 cup Crisco® All-Vegetable Shortening chilled | 2 cups cooked, diced chicken |
- 2 tablespoons butter
- 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour, divided
- 3 (14.5 oz.) cans reduced sodium chicken broth
- 1/4 cup Crisco® All-Vegetable Shortening, chilled
- OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening, chilled
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 cups cooked, diced chicken
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PREPARATION DIRECTIONS:
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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.
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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.
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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.
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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.
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