Grandma Stars Pot Pie Chicken Dumplings Food

OLD-FASHIONED CHICKEN POTPIE

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

CHICKEN POT PIE DUMPLINGS

Steps:

• Preheat oven to 425°F.
• Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the chicken and gravy over low heat.
• Roll dough out thin into 8 inch discs.
• Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
• Fill each cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat for all 12 dumplings.
• Lower oven to 350°F.
• Bake for 10-12 minutes.
• Let sit for 10 minutes.
• Extract dumplings and serve.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

GRANDMA STAR'S POT PIE (CHICKEN & DUMPLINGS)

Steps:

• Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
• Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
• Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
• Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
• Cut butter into flour mixture using two knives or a pastry blender.
• Add milk 1 tablespoons at a time until a dough forms.
• Turn dough out onto a floured surface and knead lightly just until smooth.
• Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
• Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
• To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
• Return Dutch oven to the stove. Bring broth to a boil.
• Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
• Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
• Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
• *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

ONE-POT CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
• Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.