Old Fashioned Chicken and Dumplings Is a fabulous old family recipe,all made from scratch and tastes so good!

Old Fashioned Chicken and Dumplings is a fabulous old family recipe,all made from scratch and tastes so good!

This delicious recipe has been generously shared by one of our Lovefoodie supporters, Michelle Devine Hallman.
Here's what Michelle says about her family recipe;

"We called my father's mother, Mom-mom. She was a wonderful woman who lived to the age of 105. She still could remember all the best fishing spots on Seneca Lake.
A dish I remember her making was Bot Boi, I always thought they were saying pot pie when I was little. So we've always called this dish 'Mom Mom's Bot Boi', which translates to Chicken and Dumplings!
I think it is great to make a big pot of and have leftovers the next day. I sometimes think it is even better the next day."

Recipe by Michelle Devine Hallman

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Prep Time

10 minutes if making your own pastry too.

Cook Time

30 - 40 minutes

Yield

1 whole chicken will feed 5 - 6 persons with some left overs.

Ingredients you will need

  • Whole Chicken, or portions ( I like using bone in)
  • Water, (enough to cover chicken)
  • Herbs (I like parsley, basil, oregano, bay, savory, tarragon), to taste
  • Garlic, to taste
  • Veggies (I like a mix of peas, carrots, corn, green beans), the amount depends on how much you are making
  • Pie Dough Pastry . (You can use your own recipe, or shop bought, or use my grandma's recipe below.) Enough for 2 pie crusts.

I like a lot of dumplings so I usually make a big pot and use all of the dough. I have a family of 5 and like to have left overs.

Michelle's Grandma's Pastry

  • flour
  • lard
  • vinegar
  • salt
  • ice water.
  • I sometimes add a little Parmesan cheese and/or herbs to the pastry.

Instructions

1. Place chicken, water, herbs and garlic in a pot and cook until the chicken is done.

2. Debone the chicken and place back into the pot with the broth you made when cooking.

3. Taste to see if it needs more herbs or garlic.

4. Add the veggies, and bring to a boil.

To Make the pastry as follows

5. Put flour, salt in a bowl and mix. Cut in lard (can use butter in place of this) until it forms pea sized pieces.

Add in vinegar. Add ice water by Tablespoon until it just forms a dough. Do Not Over Mix or your dough will be tough. Work with Cold ingredients for a better product.

I keep a small bottle of vinegar in the fridge for making dough. This is enough for a two-crust pie

6. Take the pie crust, roll out (do not dust off the extra flour, leave it on the dough, as this helps thicken it a little) and cut into 2 x 2 pieces.

7. When the pot comes to a boil drop the pie crust pieces into the pot, cover and cook for about 10 mins.

If you have too much pastry for your pot, cut it into squares anyway, and freeze what you don’t use for next time

I like adding fresh ground sea salt to taste to the bowl after you serve. You get pops of saltiness rather then it being saturated with the salt. You will find I don't use pepper. I have it on the table for those who are able to eat it to add to their taste. I personally can't eat it.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Old Fashioned Chicken and Dumplings is a fabulous old family recipe,all made from scratch and tastes so good!

 

Recipe Card

Old Fashioned Chicken and Dumplings is a fabulous old family recipe,all made from scratch and tastes so good!

Old Fashioned Chicken and Dumplings

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Old Fashioned Chicken and Dumplings is a fabulous old family recipe,all made from scratch and tastes so good!

Ingredients

  • 1 Whole Chicken, or portions ( I like using bone )
  • Water, (enough to cover chicken)
  • Herbs (I like parsley, basil, oregano, bay, savory, tarragon), to taste
  • Garlic, to taste
  • Veggies (I like a mix of peas, carrots, corn, green beans), the amount depends on how much you are making

Pie Dough Pastry (makes 2 pie crusts)

  • 3 cups flour
  • 1 cup lard
  • 1/4 tsp vinegar
  • pinch of salt
  • 1/4 - 1/2 cup ice water.
  • I sometimes add a little Parmesan cheese and/or herbs to the pastry.

Instructions

  1. Place chicken, water, herbs and garlic in a pot and cook until the chicken is done.
  2. Debone the chicken and place back into the pot with the broth you made when cooking.
  3. Taste to see if it needs more herbs or garlic.
  4. Add the veggies, and bring to a boil.

To Make the pastry as follows:

  1. Put flour, salt in a bowl and mix. Cut in lard (can use butter in place of this) until it forms pea sized pieces. Add in vinegar. Add ice water by Tablespoon until it just forms a dough. Do Not Over Mix or your dough will be tough. Work with Cold ingredients for a better product. I keep a small bottle of vinegar in the frige for making dough. This is enough for a two crust pie
  2. Take the pie crust, roll out (do not dust off the extra flour,leave it on the dough, as this helps thicken it a little) and cut into 2x2 pieces.
  3. When the pot comes to a boil drop the pie crust pieces into the pot, cover and cook for about 10 mins.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 837Total Fat: 51gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 128mgSodium: 178mgCarbohydrates: 55gFiber: 3gSugar: 3gProtein: 35g

Nutrition information isn’t always accurate

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  1. Comment author image

    Camille Tipps

    says:

    I find this recipe very interesting. I live in Texas and we only have the dumplings and chicken when we make this. I had no idea the dish was also made this way. Thank you for this recipe.