Old Fashioned Chicken ‘N Dumplings

This from-scratch favorite makes for a warm and comforting treat.

6 servings
20 minutes

1 whole (2 ½-3 pound) chicken, cut-up

1 onion, halved

1 bay leaf

salt and pepper to taste

1 teaspoon salt

2 teaspoons baking powder

3 cups Shawnee Best all-purpose flour

1 stick butter

1 cup milk


  1. Place *whole chicken, onion, bay leaf and salt and pepper to taste in stock pot with enough water to cover. Bring to a boil and simmer until done. Remove chicken and spices; cool and de-bone (or you can leave the chicken in cut-up pieces)
  2. For the dumplings, combine salt, baking powder and flour. Cut in butter with pastry blender. Add milk and mix well.
  3. Turn out onto lightly-floured board or countertop and knead lightly. Roll out to 1/8 inch thickness. Cut into strips.
  4. Drop strips into boiling chicken broth. Add cut up chicken. Cover and reduce to a simmer for about 20 minutes.

* instead of a whole chicken, the option to simply use cut up boneless chicken breast is available