I LOVE chicken and dumplings. It’s a terrible weakness. DH gets mad when I go through my phases where all I want to eat is Cracker Barrel. I found this recipe online- and its great. The problem? I can NOT get the final product to be “right.” The first time, it was perfect but dry. The second time, I added more broth, and it was like a chicken noodle soup- WAY too watery. Here’s the picture from the first time, and the original recipe. If you’re going to attempt this, make sure to have some extra broth on hand so you can play with it 
Original recipe from AllRecipes.com
INGREDIENTS
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup shortening
1 egg, beaten
1/4 cup milk
3 cups chicken broth
1 cup cubed cooked chicken
DIRECTIONS
In a bowl, combine flour, salt and poultry seasoning; cut in shortening until crumbly.
Combine egg and milk; stir into flour mixture just until combined.
On a heavily floured surface, roll dough to 1/4-in. thickness.
Cut into 1-in. strips; cut strips into 2-in. lengths.
In a large saucepan, bring broth to a boil.
Add chicken.
Reduce heat; drop dumplings onto simmering broth.
Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
This entry was posted
on Wednesday, July 9th, 2008 at 20:35 and is filed under comfort food, chicken, super easy.
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