Chicken Bowl Pie is about as simple as it comes, while still being hearty and stick to your ribs. It is a staple back east where the dad-man and ma’ grew up. We call it bowl pie, but to others it is chicken and dumplings. To me, they are two different things even though I put similar things into both.
In its most basic form, the recipe came from the dad-man’s childhood best friend, Shemp. Specifically, it was Mrs. Shemp’s chicken and dumpling recipe. I changed the name when I got this recipe plus the one from my Aunt Linda, which used biscuit dumplings. The dumplings in bowl pie are pasta like and flat and I personally like the texture over biscuit dumplings.
Chicken Bowl Pie
Ingredients
Bowl Pie
- 3 c cooked, shredded chicken
- 2 qts chicken broth
Dumplings
- 2 c all purpose flour
- 1 t salt
- Ice water
Instructions
- Combine chicken, and broth in a Dutch oven and bring to a boil.
- For Dumplings, place flour and salt on a clean work surface. Slowly work in the water until a firm dough forms. Lightly flour the work surface, and roll out dough to one quarter inch thick. Cut dough into 2 inch squares.
- Place dough squares in the pot and cook at a boil for about 5 min. Add frozen vegetables and cook for an additional 5 minutes. Serve warm.
