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Chicken and Dumplings

Prep Time:20 min
Cook Time:25 min
Yield:4 servings


  • 2 tablespoons butter
  • 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour, divided
  • 3 (14.5 oz.) cans chicken broth, divided
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 2 cups diced cooked chicken


  1. 1.
    MELT butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually stir remaining chicken broth into Dutch oven. Bring to a boil. Remove from heat.

  2. 2.
    PLACE 2 cups flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Stir in reserved chicken broth just until dough leaves sides of bowl.

  3. 3.
    TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into 2- x 1-inch strips. Return broth to a boil. Add dough strips to boiling broth.

  4. 4.
    REDUCE heat to low. Cover and simmer 15 minutes or until dumplings are cooked through, stirring occasionally. Stir in pepper, milk and chicken. Simmer 5 minutes.


Serving Size (1/4), Calories 560 (Calories from Fat 200), Total Fat 22g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 75mg, Sodium 1690mg, Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 4g), Protein 30g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 30%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.

Chicken and Dumplings 5 5 1 1
Warming Dish Good use of leftover Rotisserie Chicken breast. Easy to make and tasty. No fancy ingredients needed. December 31, 2012
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Chicken and Dumplings

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