Easy Chicken and Dumplings

Prep Time:
10 min
Cook Time:
15 min
Total Time:
25 min
8 servings



  • 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons butter, melted
  • 2 tablespoons milk or buttermilk
  • 1 large egg, lightly beaten


  • 2 tablespoons Pure Vegetable Oil
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 1/2 pounds boneless skinless chicken breasts, cubed
  • 2 cans chicken broth
  • 2 cups water
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1 cup thinly sliced carrots


  1. COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
  2. ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
  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. ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
  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.


Serving Size (1/8), Calories 280 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat g), Cholesterol 85mg, Sodium 900mg, Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 2g), Protein 24g; Percent Daily Value*: Vitamin A 45%, Vitamin C 8%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.