Chicken & Dumplings IP

By MaryEllen

In this recipe, size does matter. The chicken breasts should be cut into large chunks. You don’t want them to be bite size. More like two to three bites. Cutting them into large chunks will ensure perfect results. If you want to mix white and dark meat, make sure the dark meat is cut smaller than the white meat.

Ingredients

• Ingredients
• 2 lbs Chicken Breasts (boneless/skinless) cut into 2-inch pieces
• 1/4 cup Onions diced well
• 1 lb Mixed Vegetables Fresh or Frozen
• 8 oz Canned Biscuit Dough (quartered)
• 3 cups Chicken Stock/Broth
• 3 medium Potatoes peeled & chunked
• 1 teaspoon Herbes de Provence
• 1 teaspoon Homemade Seasoned Salt (or Lawry's)
• Homemade Cream of Chicken Soup Mix
• 1 1/2 cups Cold Milk
• 2 Tablespoons Potato Starch
• 2 Tablespoons Butter room temperature
• 2 teaspoons Homemade Seasoned Salt (or Lawry's)
• 1 1/2 teaspoons Chicken Bouillon
• 1 1/2 teaspoons Herbes de Provence
• 1/2 teaspoon Freshly Ground Black Pepper
• Canned Cream of Chicken Soup Mix (if not making the Homemade Version)
• 1 can Cream of Chicken Soup
• 1/2 cup Fresh Water
• 1.5 teaspoons Lawry's Seasoned Salt
• 1 teaspoons Herbes de Provence
• 1/4 teaspoon Freshly Ground Black Pepper

Details

Adapted from thisoldgal.com

Preparation

Step 1

Instructions

Whisk together Homemade Cream of Chicken Soup ingredients OR Canned Cream of Chicken Soup ingredients and set aside.

Add one cup of the broth to Pressure Cooker cooking pot. Add onions and chicken to the Pressure Cooker cooking pot. Add remaining chicken broth to the Pressure Cooker cooking pot.

Dump in potatoes and vegetables. Pour on Cream of Chicken Soup mix.

Cut biscuits into quarters and place biscuits on top. Sprinkle the Seasoned Salt and Herbes de Provence over biscuits.

Lock on the lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep is heard, allow a full Natural Pressure Release.

Recipe Notes

If using dark meat chicken - set time for 5 minutes and allow a 10-minute Natural Pressure Release.

If the sauce is thin, remove 1/4 cup of the hot liquid and make a slurry of the hot liquid with a Tablespoon of Potato Starch. Whisk it until there are no lumps and then add it to the pot. Alternatively, you can whisk in some dried potato flakes.

If you double the recipe, double everything, including the broth and use the jumbo biscuits. Cook time remains the same.