Old-school Chicken and Slick Dumplings

This vintage Southern classic features flat, rolled pastry strips (slicks) simmered in a rich, velvety chicken broth until they are tender and silky. Unlike fluffy drop dumplings, these are rolled thin and have a delightful, comforting chew.

🛒 Ingredients

For the Chicken & Broth:

• 1 whole chicken (approx. 4 lbs), cut into pieces (or 4 lbs bone-in chicken thighs/breasts)
• 8 cups water (or low-sodium chicken broth)
• 1 large yellow onion, quartered
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 bay leaves
• Salt and black pepper to taste

For the Slick Dumplings:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons cold butter or shortening (cut into small cubes)
• ¾ cup warm chicken broth (reserved from the pot)