Chicken and Dumplings is one of my households favorite classic comfort foods. I am just going to say that I cheat on my methods, so if you don’t approve of canned soup or biscuits, this recipe is not for you. 😉 If you love and welcome convenience, keep reading!
Last night I made this in the instant pot for the first time because I hadn’t planned ahead enough to prepare this in my usual slow cooker. I love this recipe because, generally, everything required to have on hand is either stored in my pantry or freezer. You can certainly make your own dumplings, but I have been using refrigerator canned biscuits for a few years and I like the convenience of that option. (who doesn’t like to pop open cans of biscuits) Tip – if you want your biscuits fluffy and bread-like, don’t press them before you cut them into pieces. I press mine with the palm of my hand to help keep them more dense.
Instant Pot Chicken and Dumplings
3 tablespoons butter or olive oil
2 cups medium diced onions
2 cups diced carrots
2 cups diced celery
2 1/2 teaspoons poultry seasoning
1/2 teaspoon garlic powder
1/2 cup dry white wine
2 pounds chicken breasts
2 cans cream of chicken soup
1 can cream of celery soup
1 quart chicken stock
1 cup water
2 cans refrigerator buttermilk biscuits
1 – 10 ounce bag frozen peas
1/2 cup chopped fresh parsley (if you don’t have this on hand, you can add dried parsley when you add the soups)
Turn instant pot on to the saute function and pour in your oil. Let warm up for 2-3 minutes or until fragrant. Add onions, carrots, celery, poultry seasoning, garlic powder, and pepper. Cook, stirring occasionally for 10 minutes or until vegetables are tender and onions are mostly translucent. Add wine, cream soups, chicken stock, and water. Stir until combined. Add chicken breasts and seal the lid of the instant pot. Cook on manual mode, high pressure, for 10 minutes. Let natural release for 5 minutes and then quick release until all pressure if gone.
While the steam is releasing, remove the biscuits from the can and flatten each one individually with the palm of your hand and cut into 8 strips. Remove the lid from the pot, use a tongs to remove chicken breasts and shred in large, but still bite sized pieces. Place the chicken back in the pot and stir in the biscuit dough. Turn pot to saute and continue cooking for 20-25 minutes, stirring occasionally. Use glass lid to seal or leave lid loose on the pot while the biscuits are simmering. Remove the lid and stir in peas and parsley. Let rest for 5 minutes before serving. It will be HOT!!!
Note: I used an 8 quart instant pot for this recipe. You could cut in half for smaller size.
For more delicious recipes, visit wineandhotdish.com!