Great-Grandma's Chicken and Dumplings
This recipe is using leftover chicken juice, carrots, celery, and chicken meat from a roasted chicken.
  • 1½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp salted butter
  • ¾ c milk
  1. Place your chicken leftovers in a pot and turn to medium heat.
  2. Cover with a lid and wait for boil.
  3. In a bowl add the flour, baking powder, and salt.
  4. Stir well.
  5. Using a fork, blend in the salted butter.
  6. Slowly add the milk.
  7. When your chicken mixture starts to boil, add dough by spoonfuls allowing it to rest on chicken and vegetables. You don't want it to sink.
  8. Turn down the heat to medium-low and cover.
  9. Let steam cook the dumplings for about 15-20 minutes.
  10. If you have any leftover dumpling mixture you can freeze it for future use.
Credit goes to my great-grandma, Leona McCliggott.

I have adapted the recipe from whole milk to skim.
Recipe by YUM Eating at