A Fast, Easy and Cheap Recipe for Chicken and Dumplings!!

@jerzgirl (8058)
Gloucester City, New Jersey
July 5, 2008 9:52am CST
Growing up, I called this PotPie as did my parents, other members of the family and most of the Amish in Lancaster County, PA. In the South, this is called Chicken and Rolled Dumplings (similar to "Dumplins" served at Cracker Barrel). I had been craving some for a while, but the part I hate the most is making the dumplings. Then I came upon a recommendation to use flour tortillas. At first, I thought it was odd. But, as I saw it recommended more by people who had tried it and loved it, my thinking changed. Finally, I'd had enough. I had a package of tortillas I hadn't opened yet, some chicken I had to cook or lose, and that continuing craving for a savory wet dough (sometimes the carbaholic in me is just too strong). Well, here's the recipe (with the changes I made noted). I hope you enjoyed it as much as we did (my mother had thirds - I KNEW it was a winner then!!) -1 (3 lb.) chicken, cut up (I used 3 boneless, skinless breasts) -Water to cover (I filled the Dutch oven leaving room for the chicken) -Salt and a few peppercorns (I used regular pepper and added poultry seasoning) -1/2 c. chopped celery -1/2 c. sliced carrots (I didn't use carrots) -1/2 c. chopped onion (I used a whole, but small onion) -4 or 5 flour tortillas, cut in strips (I used the entire package of tortillas) -Place chicken pieces in 3 quart pot with water to cover. -Add salt and peppercorns and any other desired seasoning with celery, carrots, and onion. -Add 2 or 3 teaspoons instant chicken bouillon or chicken seasoned stock base, if desired. -Bring to a boil; reduce heat. -Cover and simmer 1 hour or until meat falls from bones, skimming as necessary. (I didn't cook this long since mine didn't have skin or bones - removed chicken as soon as it was cooked. Very tender!) -Meanwhile, dust tortilla strips with flour. -With tongs, remove vegetables and bones. (I used a slotted straining spoon.) -Bring stock to a boil. -Add tortilla strips and boil 5 minutes. -Cover and steam 5 more minutes. (I allowed a longer cooking time for the broth to thicken and the dough to be cooked all the way through.) Hint: You can cut your vegetables in big pieces as they are easier to remove, but I allowed some of my diced veggies to remain in the broth. Also, keep checking on this as it is easy for the broth to reduce too much and the dough to stick to the bottom. You want it very stew like, easily scooped, not too thick and doughy. You also don't want it too soupy. The link for the site where this is posted will be in my profile. Have you come upon a recipe that turned out to be so much more easy to do than the original that you've wondered what took you so long to try it? Or any other recipe you can't believe hasn't been shared more? Tell us about it, share it, make our mouths water!!
2 people like this
4 responses
@blackbriar (9080)
• United States
7 Jul 08
If I'm not in the mood to make homemade dumplings, I used refridgerated bisquit dough instead. Just cut each one into quarters and put them in the stock along with the chicken and veggies. Cook till done and slightly thickened. Usually I'll use the whole can of bisquits being I make a HUGE pot of chicken and dumplings.
1 person likes this
@jerzgirl (8058)
• Gloucester City, New Jersey
8 Jul 08
If I had used the biscuits, I would have rolled them flat and sliced them. I like the flatness of the cooked dough - it's not so thick and doesn't have dry spots in the middle like traditional dumplings do. I'll eat them, but given a choice, I'll take these any day! But, I did buy the biscuits with that in mind. I just came across the other idea before I could use them.
• United States
8 Jul 08
Ahhhhhh ok..I see what you mean. Mine are never dry inside but then I let the whole thing sit in the fridge overnight and we eat it the next day. It has a chance to aborb more liquid that way.
1 person likes this
@jerzgirl (8058)
• Gloucester City, New Jersey
10 Jul 08
Now, THAT would definitely work!! My problem is it smells so good cooking I wouldn't be able to wait until the next day. LOL
@tyc415 (5706)
• United States
5 Jul 08
I have never tried the flour tortillas for dumplings before but it does sound interesting and if your mother had 3 bowls of it then that says it all, it was great. hahaha I use canned biscuits for my dumplings and I don't put veggies in mine. We like just chicken and dumplings. I cook my chicken in water seasoned with salt and pepper then when done cool the chicken and then take it off the bones and back into the pot of liquid the chicken was cooked in, then I open up however many cans of biscuits for however many of us will be eating and just pinch off pieces to make bite size and drop them in the pot. I also add a little bit of milk to them and it seems to thicken up the liquid, oh yes, I also salt and pepper the dumplings while they are cooking. We love the dumplings and teh juice more than anything. Oh man, I am getting hungry. hahaha Last time I made any was for my son on his birthday in May.
1 person likes this
@jerzgirl (8058)
• Gloucester City, New Jersey
5 Jul 08
I actually bought the biscuits with plans to do just that - but then I saw this recipe and figured, heck yeah! We don't even put the chicken back in - it's just broth and dough! LOL The chicken is served on the side and neither of us ate any of it. My daughter did and the cats did. I use the celery and onions because I like the total flavor of the broth made like traditional broth. I don't mind the tiny bits of onion and celery that would be in there. Mom grew up liking potatoes in hers, but Dad didn't, so when I came along, there were no potatoes in it. I wouldn't want potatoes in it either now, but I debated adding one for her. Mom was a great cook until she lost so much of her sight she couldn't do it anymore. She really misses it. And she used to make this so often and so well that people would ask her if she'd make them some, too. They'd provide the poultry. One guy in particular used to work with Dad and had a small farm with loads of animals. He'd ask her to make guinea potpie, so he'd bring her the hens and she'd make it. My grandmother used to make beef potpie. I really didn't like that, but these dumplings can be cooked in any broth. The tortillas turned out just like Mom's used to, though. It was really great!! Her thirds WERE a definite blue ribbon!!
1 person likes this
• United States
5 Jul 08
This is one of my favorite comfort foods. If I get the courage to do it with the tortilla's hopefully I will make it more often.
2 people like this
@tyc415 (5706)
• United States
14 Jul 08
Thank you for the best response. I still haven't fixed any chicken and dumplings. I need to try it like you do with the chicken on the side, that would mean more room in the pot for dumplings. hahahaha
@tammyr (5955)
• Etowah, Tennessee
6 Jul 08
Well that sounds good. I will have to try the tortillias. i use biscuits too. i use a can of cream of chicken soup to thicken things up and add a great flavor. no veggies though. When I'm in a BIg hurry I'll even use canned chicken. i try to get a couple cans when they are on sale for times when we are short on time but want a great supper.
1 person likes this
@jerzgirl (8058)
• Gloucester City, New Jersey
6 Jul 08
That was the thing I liked about these - they were dusted in flour and that did the thickening as they cooked. Mom always dusted her raw dough in flour and the broth thickened as it cooked (of course, she'd make enough to fill a canning kettle, but that was her). Other than the fact that the tortillas are already made and pre-cooked on a grill, this turns out identical to Mom's recipe (albeit, a much smaller quantity). I wasn't sure at first, but you couldn't tell one bit that the cooked dough had once been a package of tortillas. They were so light and tender and thin like we like them. No more making dough for me!! Not EVER!!
@kimbers867 (2540)
• United States
5 Jul 08
I love Chicken PotPie. I can't imagine it with tortilla's! I remember when my mom would use egg noodles and it wasn't the same. This was a dish that brings back so many memories of my grandmother's kitchen. I might just have to break down and try this. Thanks for starting the discussion.
@jerzgirl (8058)
• Gloucester City, New Jersey
5 Jul 08
I couldn't imagine it either, but the more I thought about it, the more sense it seemed to make. The dough Mom would make was flour, shortening, salt and water. The dough I've made for tortillas is flour, shortening, salt and water (and a little baking powder). Really, other than the torts were cooked on a grill first, there is no difference. I was concerned that their appearance would be different, but after they cooked, you couldn't tell they'd ever been tortillas!! And, they were so thin and tender, just like the best Mom ever made!! Can't roll them that thin!!! Believe me - I'll never try to make potpie dough again!!! That was the thing that always kept me from making it.