Recipe

Grandma Star's Potpie (chicken & Dumplings) Recipe

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Ingredients

2 carrots, peeled .
6 cherry tomatoes (about a handful) .
2 bay leaves .
water .
1 tbsp black peppercorns .
1/2 tsp celery salt .
2 c all-purpose flour .
1/2 tsp seasoning salt .
3/4 c milk .
1 (3 lb) broiler-fryer chickens, rinsed well .
3 stalks celery, leaves attached .
1/2 tsp baking soda .
3 tbsps butter .
1 large onion, quartered

Directions

Step #1 Place chicken In a large-ish Dutch oven, cutting into pieces to fit if necessary.
Step #2 Cover up completely with water.
Step #3 Add tomatoes, carrots, peppercorns, celery, onion, & celery salt.
Step #4 You may add other herbs & spices as you see fit.
Step #5 Place Dutch oven over high heat & bring to a boil.
Step #6 Reduce heat & let simmer 2 hrs.
Step #7 Meanwhile, to make the dumplings, mix together flour, baking soda, & seasoned salt in a mixing bowl.
Step #8 Cut butter into flour mixture using two knives or a pastry mixer.
Step #9 Add milk 1 tbsps at a time until a dough forms.
Step #10 Turn dough out onto a floured surface & knead lightly just until smooth.
Step #11 Roll dough to a thickness of 1/8" using a floured rolling pin.
Step #12 If dough starts sticking, dust dough with more flour.
Step #13 Don't be bashful about adding flour here.
Step #14 It will be used to thicken the broth later.
Step #15 Cut rolled dough into strips approximately 1/2" wide.
Step #16 Stack a few strips on top of each other & cut crosswise into 3/4" lengths.
Step #17 Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish.
Step #18 Place dish, covered, in refrigerator until broth is ready.
Step #19 To finish the broth, remove the chicken & vegetables from the pot.
Step #20 Discard the vegetables*.
Step #21 Pour the remaining broth through a fine strainer into another pot or a large bowl.
Step #22 Return broth to the Dutch oven.
Step #23 Return Dutch oven to the stove.
Step #24 Bring broth to a boil.
Step #25 Add dumplings, with a large portion of the flour in the dish, to the broth.
Step #26 Return to a boil.
Step #27 Reduce heat & let simmer 15 mins.
Step #28 Meanwhile, pull the meat from half the chicken & shred it.
Step #29 Cut other half of chicken into pieces.
Step #30 The pieces can either be brushed with BBQ sauce to serve this with the potpie or saved for another use.
Step #31 Add the shredded chicken to the Dutch oven.
Step #32 Stir to mix.
Step #33 Make sure chicken is heated through before ladling in bowls.
Step #34 *If you will be using the broth for soup (instead of adding the dumplings), reserve & chop the vegetables.
Step #35 Add them back to the broth after the broth has been strained.
Step #36 You also have the option of not straining the broth if you are using it for soup.
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