White Lilly Chicken and Dumplings

By mgottsgame

Ingredients

• 4 Tbsps. butter
• 4 1/2 cups White Lilly Enriched Bleached Self-Rising Flour
• 6 (14.5 oz.) cans chicken broth
• 1/2 cup Crisco shortening or 1/4 stick Crisco baking stick
• 1/2 tsp. black pepper
• 1 cup milk
• 4 cups cooked, diced chicken

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. Melt butter in Dutch oven. Whisk in 1/2 cup flour. Reserve 1 cup chicken broth for dumplings. Gradually add remaining chicken broth from 6 cans into the Dutch oven. Bring to a boil. Remove from heat.

2. Place 4 cups flour in large bowl. Cut in shortening using pastry blender just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves the sides of bowl. Pour any remaining broth into Dutch oven.

3. Turn dough onto lightly-floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips, about 2 inches x 1 inch. Return broth to boiloing. Add dumpling strips to boiling broth.

4. Cover; redue heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk, and cooked chicken. Cook about 5 minutes or until heated through.