Rose Dailey


This is how my Momma taught me to make chicken and dumplings.
It is a family favorite. My online cookbook:


★★★★★ 1 vote

Stove Top


  • 6 to 8
    pieces of chicken (i use a whole chicken, cut up)
  • 4 Tbsp
  • 1 tsp
  • 1 tsp
    black pepper
  • 12 oz
    evaporated milk
  • 2 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 tsp
  • 4 Tbsp
  • 3/4 c



  1. In a large (at least a 6 qt.) pot, combine the chicken pieces with 6 cups of water, butter, 1 tsp. salt, and 1 tsp. pepper. Cook, covered, over medium heat until the chicken is done and about to fall off the bone, around 45 minutes to an hour. Watch the pot to make sure it doesn't boil over. Debone your chicken and add back to the broth. Add the can of evaporated milk.
  2. While the chicken is cooking:
    Mix your flour, baking powder, baking soda, and salt in a bowl. Stir in your shortening and then your milk. You should have a dough that is easy to work.
    Next flour a countertop or cutting board and place your dough on it. Knead your dough until it is a consistency you are satisfied with. Don't over work the will be tough.
    Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball).

    Make sure you have enough liquid to completely cover your dumplings. Turn the heat up to a low boil and slowly add the dumplings. Cover the pot and cook for 15 minutes. Watch the pot to make sure it doesn't boil over.
    Serve piping hot.

Printable Recipe Card


Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern

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