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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken & Dumplings Recipe

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This recipe for Chicken & Dumplings is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoons olive oil
1/2 onion diced
1 cup Baby Carrots cut crosswise into 1/2 inch pieces
1 cup Celery cut crosswise into 1/2 inch pieces
1 pound Boneless Skinless Chicken cut into 1 inch pieces
1 tesapoon Dried Thyme
1 teaspoon salt
1/2 teaspoon Pepper
1/4 cup flour
2 cups chicken broth
5 refrigerated biscuits Cut into quarters. You'll use 5 of the 8 in the package.
1 cup Frozen Peas thawed
1/4 cup Heavy Cream
Directions:
Directions:
Turn on sauté function to heat up Instant Pot inner pot. Add olive oil to coat bottom then add onion, celery, and carrots. sauté for 3-4 minutes.
Add chicken and stir well. Sprinkle with flour and stir continuously until the chicken and vegetable mixture is well-coated with the flour. Add thyme, salt, pepper. Add chicken broth and thoroughly deglaze the bottom of the pot. Stir well, making sure to scrape the bottom clean of brown bits.
Cut 5 of the refrigerated biscuits into fourths. Drop biscuit pieces on top of the chicken mixture in a single layer. Do not stir or submerge.
Turn off sauté function by pressing the cancel button. Secure lid, ensuring the valve is pointed toward sealing. Press the pressure cook button and set the timer to 8 minutes. When the timer goes off, let the pot sit another 10 minutes. After sitting for 10 minutes, turn valve to venting to release any remaining pressure.
Carefully remove lid and add cream and peas. Gently stir to combine. Serve in bowls.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep 5 min/ coook 8 min

 

 

 

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