Southern Chicken n’ Dumplins

A couple post back I shared with you about a pastry that I baked that I learned from my Mom which used egg whites for the filling and I told you I would let you know what I done with all of those egg yolks.  I made dumplins!  In the south we call em’ dumplins, not dumplings; or at least that’s what my family called them.

One time when my Mom was making her pastry dessert, one of my aunts was there and asked her what she was going to do with all those egg yolks and my Mom told her she was going to throw them away. My aunt couldn’t believe she would throw out good food, so she took them and showed my mom what to do with them. I honestly don’t remember my Mom making dumplins like this, but I do remember my aunt making them, so I put out a call to my Mom to see exactly what other ingredients I needed besides the egg yolks and flour. Anyway, she said to use ice water, not cold water, but ice water which meant you add ice to the water and gradually add to your yolks and flour mixture, but don’t let the ice drop in.


You keep adding sifted flour until the mixture gets to the point where you can handle it on a floured surface and knead it like you would dough.

Once you can knead it a few times, then you roll it out with your rolling pin and slice in both directions to whatever size you want your dumplins to be. Mine were not all the same size.

After I cut them, I placed them on parchment paper and froze in gallon bags until I was ready to use. I made the dumplins back on New Years Eve when I was doing all that baking, but waited until this weekend to add to my chicken for a good pot of chicken n’ dumplins.

I bought a whole chicken, cut it up into pieces and cooked on the stove until the chicken was fully cooked, then deboned it. I used the chicken broth that I cooked the chicken in to cook the dumplins. I waited until the broth was boiling, then I dropped the frozen dumplins in one at a time. I let them cook for about an hour on a low temperature. Once they were done, I added the chicken and let it cook for another 10-15 minutes.

This was some of the best chicken n’ dumplins I have ever eaten. I’m not one to brag about my cooking, but I really felt like I outdone myself considering it was the first time I had ever made these. It brought back memories of childhood when my aunt would make them. It was like she was sitting at my dinner table saying, “you done a great job.” I know she would have been proud of me and happy to know that at least one of us “grandkids” from that generation learned to make a good pot of southern chicken n’ dumplins!

Chicken Pot Pie Recipe

For the life of me I cannot remember where I got this recipe from, but I do know it is the best chicken pot pie that I’ve ever eaten. I have never liked the store bought pot pies, but this one I will make and freeze in individual bowls and have the perfect fix for a quick lunch or meal for the kids. Try it! I bet you’ll like it.

Chicken Pot Pie

Course: Main Course
Cuisine: American
Keyword: chicken, pot pie


  • 4 thighs or breast, cooked and deboned
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 3-4 potatoes, diced
  • 3-4° carrots, sliced
  • 1 sm. can whole kernel corn
  • 2 boiled eggs, chopped
  • salt and pepper, to taste


  • 1 stick butter, softened
  • 1 cup self-rising flour
  • 1 cup buttermilk



  • Put all ingredients in a 13x9x2 inch pan. Mix until well blended.


  • Combine all ingredients for crust, mix until well blended.
  • Pour over chicken mixture.
  • Bake at 350° for 1 hour or until golden brown. Do not cover.