For years, my family has made chicken and dumplings from The Colonial Williamsburg Tavern Cookbook. I went without this creamy, savory dish after others told me that soy milk would never work in the recipe...until last week that is.
I decided that it was worth a shot to make a dairy free version of chicken and dumplings and I am so glad that I did! The dish came out perfectly and looked identical to my family's dairy version. I am now kicking myself for not making a dairy free version years ago!
Chicken and Dumplings For the sauce: -1 rotisserie chicken, diced or shredded -4 cups chicken stock -¼ cup of your favorite dairy free butter -6 tablespoons flour -⅛ teaspoon paprika -½ cup soy milk -Freshly ground pepper (black or white) For the dumplings: -2 cups flour -1 teaspoon salt -1 tablespoon baking powder -1 tablespoon vegetable shortening -½ cup soy milk
In a large saucepan over medium-high heat, melt the dairy free butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the 4 cups of stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, soy milk, and pepper. season with additional salt and pepper if desired. Reduce the heat to medium low and cook slowly while preparing the dumplings.
Into a large bowl, sift the flout, salt, and baking powder. Blend in the shortening with a pastry blender or fork. Add the soy milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid (very important!!). Serve at once.
This chicken and dumplings is a classic comfort food and is delicious! It could easily be confused for a dairy laden version. Enjoy!
My mini dairy free version next to my family's dairy version (I didn't want them to eat the dairy free version on the trial run in case it didn't work out!)