2 Tbsp. butter
2 1/4 cups White Lily self-rising flour, divided
3 (14.5 oz.) cans chicken broth
1/4 cup Crisco, chilled
1/2 cup milk
2 cups cooked, diced chicken
Note: Don't even think about using canned chicken broth. Buy chicken, pressure cooker it and you have fabulous broth and tender chicken. Now to the rest of the recipe.
Melt butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup broth to make dumplings, then add rest of broth into Dutch oven. Bring to a boil. Remove from heat.
Place 2 cups flour in large bowl. Cut in Crisco using pastry blender until mixture is the size of peas. Blend in just enough broth till dough leaves sides of bowl. Pour any remaining broth in Dutch oven.
Turn dough onto lightly floured surface. Knead 2 or 3 times. Roll dough to 1/8 inch thickness. Cut dough into strips, about 2x1-inch. Return broth to boiling. Add dumpling strips to boiling broth.
Cover; reduce heat to low. Simmer 15 minutes or till dumplings are cooked through. Stir in milk, chicken and pepper. Cook till heated through.