Chicken and Sourdough Dumplings

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  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup sourdough starter
  • 1/4 cup vegetable oil or melted shortening
  • 2 quarts boiling water


  • 2 tablespoons flour
  • 3 tablespoons melted shortening
  • 1 (6 ounce) can evaporated milk
  • 1/2 cup milk
  • 2/3 cup water
  • 1 (10 ounce) can cream of chicken soup
  • 1/2 teaspoon salt
  • 1/4 cup chopped pimiento
  • 1 (2 to 3 pound) fryer, cooked, boned and cut into bite-size pieces


  1. Dumplings: In large bowl, thoroughly stir together flour, salt, baking powder and baking soda.
  2. Combine milk, egg, sourdough starter and vegetable oil or melted shortening and add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked chicken.
  3. Chicken: Over medium heat, add flour to shortening. Stir constantly while adding milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart casserole and top with dumplings.
  4. Bake, uncovered, at 350 degrees F for 10 minutes.

Serves 4 to 6.

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