Hometown Chicken & Dumplings

Judy Corea


A comforting touch of home that appeals to all ages.


★★★★★ 1 vote

25 Min
2 Hr
Stove Top


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  • 2 1/2 lbs
    assorted chicken pieces
  • 1/3 c
  • 1/4 c
  • 1 c
  • 1 can(s)
    evaporated milk
  • 1 c
    whole milk or 2% milk
  • 2 Tbsp
    white wine, medium
  • 1/2 c
    finely chopped onion
  • 2 tsp
    minced garlic
  • 1 ea. tsp
    salt, ground pepper, dry mustard, chives
  • 1/2 c
    finely chopped carrots
  • 2 Tbsp
    cooking oil

How to Make Hometown Chicken & Dumplings


    2 cups flour
    2 tbls. veg oil
    1/3 cup milk
    1 tsp. salt
    1/2 tsp baking soda

    Extra flour for work surface
  2. Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside.

    In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot.
    In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
  3. Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
  4. Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time.

Printable Recipe Card

About Hometown Chicken & Dumplings

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

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