Old Fashion Chicken and Dumplings

This is a very old recipe for a hearty main course. Just how old, no one knows, however, I can see it being cooked in a pot over a fire in the fireplace.

Today, we are making "Chicken Pot Pie" which is easy and delicious, however, this is a twist to that idea.
Read the entire recipe before attempting to make it as there are items to add at the end.

Follow direction to not stir the chicken into the dumpling's, nor will you stir in the boiled eggs....you will just shake them down. My granny made this and it is over the top. Think I will try it for my own grandchildren.

CHICKEN AND DUMPLINGS

Make Dumplings at least 2 hours before, or may refrigerate the dough overnight.

1 cup flour
1/2 teaspoon salt

2 Tablespoon peanut oil
3 Tablespoon cold water

1 egg

Toss together and mix well. It will be sticky. Refrigerate at least 2 hrs or overnight.

Cook chicken by placing breast up in pot; add celery sticks and onion half's and cover with water.

Cover pot, bring to boil and cook over med heat until meat begins to separate from bone.

Remove from heat. Cool and then pull chicken off bone. Cut into bite size pieces.

Strain the chicken broth, and putting it back in the pot to receive the dumplings and chicken.

(You will serve it from this pot later)

Place chilled dumpling dough on lightly floured board and roll out very thin. So think that you see the board through it.

Cut strips into 1 1/2 inch triangles.

Bring broth to boil and drop strips of dough into boiling chicken broth.

Cook them 3 - 5 minutes.

Add chicken to dumplings and shake pot. (DO NOT STIR)

Add 2 sliced boiled eggs

stick of butter, cut in small pieces or melted

1/4 - 1/2 cup heavy cream

SHAKE POT

Sprinkle with black pepper.

ENJOY!