The other day I was looking for a chicken and dumplings recipe, and this gem, from the Rosies Riveting Recipes historic cookbook, can be easily adapted for making chicken and dumplings. It’s also an easy way to use up leftover rotisserie chicken, or holiday turkey. Best of all, it’s delicious.
SOUTHERN CHICKEN PIE
- 11/2 cups chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup sliced mushrooms (optional)
- 6 tablespoons butter
- 8 tablespoons enriched flour
- 4 cups milk (or half chicken broth and half milk)
- 3 cups cooked, sliced chicken
Pan-fry celery, green pepper, and mushrooms in butter until tender. Remove from butter; add flour; mix well. Add milk gradually, stirring constantly, until thickened. Add celery mixture and chicken; blend well. Season to taste. Turn into 21/2 quart casserole or baking dish. Top with the following:
Baking Powder Biscuit Crust
- 2 cups sifted flour
- 3 teaspoons baking powder (or 2 teaspoons double-acting)*
- 1/2 teaspoon salt
- 1/4 cup shortening
- 3/4 milk
Sift flour once, measure; add baking powder and salt; sift together. Cut in shortening until mixture resembles coarse meal. Add milk all at once, mixing until all flour is dampened. Turn out on floured board; knead lightly for a few seconds to smooth out dough. Roll out to fit over casserole. Place over chicken mixture. Bake in hot oven (425 F) about 25 to 30 minutes until crust is done. Serve immediately. Serves 8 to 10.
Modern adaptation: Carrots can also be used. Dough can also be placed over chicken mixture dumpling style.
* Most modern baking powder is double-acting.