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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Etta Meck's Chicken and Dumplings ("Chicken Pot Pie" in Maryland Recipe

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This recipe for Etta Meck's Chicken and Dumplings ("Chicken Pot Pie" in Maryland is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stewing hen
water to cover
half an onion
rib of celery
1 teaspoon salt

3 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup milk
Directions:
Directions:
In a large pot, simmer the hen with the onion, celery, and salt until the chicken is tender and cooked thoroughly throughout. Set the chicken aside and let it cool. Strain the broth and return it to the pot. Bring to a low bubble.

Sift the dry ingredients of the dumplings and mix thoroughly in a large bowl. Cut in the shortening and add the milk. Stir with a wooden spoon into a cohesive ball, then knead until just well-blended.
turn out onto a clean, floured surface. Roll out to 1/8 inch thickness. (Maybe in batches) With a pizza wheel, cut into small rectangular or square dumplings.
Drop the dumplings into the simmering broth. Cook for half an hour, or until dumplings are tender, yet slightly al dente.
While they are cooking, debone the chicken and pull or chop the meat into bite-size pieces. Return them to the dumpling pot and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour for chicken to stew, 1 hour for dumplings
Personal Notes:
Personal Notes:
This is the recipe served at Chicken Pot Pie Dinners at St. Mark's Episcopal Church, Perryville, Maryland. Always accompanied by coleslaw, oven-roasted potatoes, and green peas. A local institution.

 

 

 

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