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

Tweet

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!!