Chicken and Dumplings

2 Tbsp butter

2 1/4 cups White Lily Self-Rising Flour, divided

Montreal Chicken Seasoning, to taste

Lawry's Seasoned Salt, to taste

4 cans chicken broth

1/4 cup butter, chilled

1/4 tsp black pepper

2 cups cooked, diced chicken (I used chicken legs that I had already baked)

 

 

Melt 2 Tbsp butter in Dutch oven.  I also add the drippings from the baked chicken.  Whisk in 1/4 cup flour.  Gradually add 3 cans chicken broth into Dutch oven.  Bring to a boil.  Remove from heat.

 

Place 2 cups flour in large bowl.  I also add in Montreal Chicken Seasoning and Lawry's Seasoned Salt to my flour.  Be careful not to use too much - better too little spices than too much.  Cut in 1/4 cup butter (about 1/2 a stick); (you can use a pastry blender or I just use a fork) just until mixture is the size of peas.  Blend in just enough chicken broth from the 4th can until dough leaves sides of bowl (approx 1/2 cup, but may be less or more).  Pour any remaining broth into Dutch oven.

 

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