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Southern at it's Best

Lord Honey, When folks think of the south, the one thing that comes to mind is chicken-n-dumplins' that's right!! Down home, warm and hardy, comfort food for the soul.

Today I bring you my "Southern Quick Chicken-N-Dumplin’ " It will be sure to please and crowd or just a nice week night meal. Honey when you eat these you'll be toe tappin, head shaken, butt dancing all over, It'll make you as happy as a new chick in the feed pan. Don't wait give them a go today.

Southern Quick Chicken-N-Dumplin’

Jason Smith, FNS

Feeds 8-10


1-rotisserie chicken, meat pulled off bone and cubed

8-cups chicken stock or broth

1-10.5 ounce can cream of chicken

½-cup butter

¼-tsp salt

½-tsp black pepper


1 ½-cups self-rising flour

2 ½-cups all-purpose flour

½-cup butter

½-tsp salt

½-tsp black pepper

1-cup broth, from pot

1 ½-cups half & half, or milk


· Place in a large stock pot the broth, cream of chick, butter, pepper and salt, stir together and bring to a boil, and cook for 15-20 mins.

· In a mixing bowl place the flours, salt, pepper and butter and rub in the butter until it looks like coarse corn meal.

· Add the broth and milk and stir with a light hand until dough looks biscuit dough.

· Add the chicken to the broth and bring back to a boil.

· Using a long handle teaspoon (like you stir tea with) drop dough into simmering broth, once all the dough is in, cover half way and let cook on medium for 10 mins.

· Make sure to push the dumplings DO NOT stir them, or you will break them up.

TIP: I cannot stress enough to not stir the dumplings, always push then around.


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Looks delicious, and I cannot wait to try. You might fix the its (as it's = it is, not ownership). Is there a recipe somewhere similar to the peanut butter bars you made on Baking Championship?


Angela Kite Lintz
Angela Kite Lintz
Jan 21, 2019

Looks GREAT! Making the dumplins from scratch is a must!


Lord Honey this is so good. Makes your Mama wanna slap u.


Kimberley Longston
Kimberley Longston
Jan 10, 2019

Do you use cold butter for the flour? And do you cut it up into small pieces? Thank you.

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