Recipe courtesy of Mabel Eaves

Chicken Fricassee with Dumplings

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: 4 servings
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1 broiler-fryer, cut up

2 cups chicken broth or water

1 medium onion, chopped

1 stalk celery, diced

1 bay leaf

1 teaspoon seasoned salt

1/2 teaspoon seasoned pepper

1/2 teaspoon salt (if using water)

2 tablespoons flour

Yellow food coloring, optional

For dumplings:

1 cup cake flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vegetable shortening

2 teaspoons parsley, chopped

1 tablespoon green onion tops, chopped

1 large egg

3 tablespoons milk

Garnish: parsley sprigs


  1. Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
  2. Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.