Chicken and Dumplings/ Buttermilk Pie

Buttermilk Pie:

Crust:

1 cup flour
1/3 cup shortening
1/2 tsp. salt
Cold Water

Mix first 3 ingredients with a cutter. Slowly add a tiny bit of water at a time stiring with a fork. Once you have a nice dough you can make into a ball (it shouldn't be sticky) your ready to roll out your pie crust. Roll, put in pie pan, cut access edge, and using your first three fingers scallop the edge.

Filling:

1 3/4 Cup Sugar
1/4 Cup Flour
1/2 tsp. Salt
3 Eggs Beaten
Stir just enough to blend together, then add and stir until blended:
1/2 Cup Buttermilk
1/2 tsp. Vanilla
Don't overbeat. Now add quickly and stir (or is it stir quickly?)
1 Stick Butter, melted
1/2 tsp. butter extract

Pour into unbaked pie shell. Bake at 350 for 40-50 min. or until center of csutard is set. Use a knife to test for doneness. (Insert knife. If it comes out clean, pie is done.) Makes one 9 to 10 in. pie.

Hey C. I hope you enjoy this quick and easy Chicken and Dumplings recipe, it is delicious! I also have a good chicken spaghetti recipe so let me know if you'd like that also.

1 fryer chicken or 2-3 breasts (bone in) or 1 pkg chicken wings
(I prefer to use the whole chicken)

2 cans cream of chicken soup

3 bouillon cubes (chicken flavor)

1 pkg flour tortillas (these cook up perfect for dumplings!)

salt and pepper to taste

Boil chicken in 2 1/2 to 3 quarts of water to which the salt and pepper has been added. When the chicken is done, debone and set aside.
Mix cream of chicken soup and 3 bouillon cubes to chicken broth. Add chicken. Cover and simmer 25 minutes, stirring once or twice. Cut the flour tortillas into strips and add during the last 15 minutes of cooking.

It's so funny that you requested this. I just emailed my mom and asked her for "THE" Chicken & Dumplings recipe that our family's used for years. Hope you enjoy it!

Chicken & Dumplings

2-3 lb. chicken

1 onion

2 stalks celery

4 c. broth, reserved from boiling chicken

2 chicken bouillon cubes

2-4 carrots, cut into chunks

1 bay leaf

salt & pepper

Boil chicken; bone and cut meat into chunks. Cook onion and celery in a bit of margarine, oil or pan spray. Add broth, bouillon cubes, bay leaf and meat. Add salt and pepper. Simmer for 1-2 hrs.

Optional: add some frozen peas, mixed vegetables or green beans near end of cooking time.

Thicken broth with 2 T. flour mixed in ¼ c. water; then prepare dumplings.

Dumplings:

2 c. flour

2 ¼ tsp. baking powder

¾ tsp. salt

1 1/3 c. milk

1 T. parsley, optional

Combine dry ingredients. Mix in milk just until dry ingredients are moistened. Drop by tablespoonfuls into boiling broth. Cover and cook exactly 12 minutes (no peeking).

Hope it helps!
A.

My sister now makes this one all the time, my dad grew up on dumplings and he says it is just like his mom's. Tim McGraw just might still be good for something - this is his grandmother's recipe...

INGREDIENTS

* 1 small chicken
* Water
* Pinch of salt
* 2 cups of all-purpose flour
* 3 Tbsp. butter shortening
* 1/2 cup buttermilk
* 1 egg

Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth until it is a creamy consistency.

Almost sounds too easy, too bad my guys won't eat it.