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Speedy Chicken and Dumplings Recipe

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This recipe for Speedy Chicken and Dumplings, by , is from Recipes To Remember...., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Brunton ( daughter of Henry Roach)
Added: Sunday, May 17, 2009


2 1/2 -3 frying chickens, cut up
2 T. butter or margarine
2 stalks celery, cut in 1 in. pieces
1 medium onion, cut in large chunks
1 bay leaf
4 peppercorns or 1/4 tsp. ground pepper
2 packets or tsp. of instant chicken bouillon
3 cups water
4 carrots, cut in 1 in. pieces

3 T. flour
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cups milk
1 T. minced parsley
1 egg slightly beaten
2 T. corn oil

In a pan or pressure cooker; brown chicken in hot butter. Add celery, onion, bay leaf, pepper, salt, bouillon, and water.

Bring to a boil, cover and simmer on low heat for 20 minutes. Add carrots and simmer for 15 minutes or until just about tender.

Dissolve flour in 1/2 cup cold water and stir into chicken mixture and bring to a boil.

In a medium mixing bowl, combine flour, baking powder, salt, and parsley. Add milk, egg, and the oil.
Stir only until the dry ingredients are moistened.

Spoon dumpling mixture over top of chicken mixture.

Cook, covered for 12 -15 minutes or until dumplings are no longer doughy underneath.

Personal Notes:
Personal Notes:
I make this in a pressure cooker, but recipe provided is for a regular pot. To make in a pressure cooker, reduce water to 2 cups and cook 10 minutes after comes to pressure. Then, 7 minutes under pressure once carrots are added. Do not use pressure for Dumplings.




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