Name: Chicken and Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 2 Cups All Purpose Flour; 1 Cup Milk; 1 Tablespoon Plus 1 Teaspoon Baking Powder; 4 Tablespoons Butter (I love using a flavored garlic butter like Chef Shamy's Garlic Butter); 1 Cup Milk; 1 Teaspoon Garlic Salt; 1 Tablespoon Avocado Oil; 2 Cups Onion, Diced; 3 Cups Celery, Diced; 3 Cups Carrot, Diced; 1 Cup Potato, Diced (optional); 4 Cups Rotisserie Chicken, Shredded; 2 (32 OZ) Cartons Chicken Broth; 1-2 Teaspoon Kosher Salt (depending on taste); 1/4 Teaspoon Black Pepper

Spread the love

Instant pot chicken and dumplings is the ultimate comfort food for anyone who is not feeling well. It’s also the perfect dish for when your asking what to make for dinner on a cold day.

I love making this instant pot chicken and dumplings on a cold winter night or to take to friends, family, people who are not feeling well, new moms, newly pregnant moms or really whoever will eat my food!

When people do this for me, I feel like it’s always an answer to prayer and a huge help.

There are a few things I tend to make for people that are kid friendly, easy to make, re-heatable, freezable, and just plain comforting.

One of my favorite dishes to make is this chicken and dumpling soup recipe. It is one of those ultimate comfort food recipes that is easy to make!

I love soups or stews because they are so comforting and easy to eat for many families. You can make a large quantity to feed both your family and another family with just one recipe.

I use these plastic containers to transport the hot soup for no spilling. I also love to give people a couple sides like a salad or fruit, and then a yummy dessert. My all time favorite dessert to take to people in need are these Chocolate Chip Cookies. You really can’t go wrong.

So let’s get cooking! Here are some of the common questions I get from this recipe.

Can I use canned biscuits for dumplings:

You definitely can opt for canned biscuits to make chicken and dumplings. This dumpling recipe is really fool-proof and easy though if you want to try homemade ones.

In my opinion the homemade ones just add a whole lot to the dish and are worth it!

Can you freeze chicken and dumplings:

Yes, you can freeze chicken and dumplings and it’s quite easy. I like to let the mixture cool a little bit before putting it into a freezer safe container.

When I am taking this to a friend or someone who is sick, I like to use these containers.

When you are ready to reheat you will want to thaw the chicken and dumplings completely before placing it on the stovetop to re-heat. This will help the dumplings to not get gummy.

What to serve with chicken and dumplings:

Chicken and dumplings can be a meal in it of itself, but if you would like a side to go along with it I would suggest a simple salad like my copycat nuts about berry salad.

You can also serve this with some crusty bread or some soft pretzel rolls!

How to make chicken and dumplings:

Serves 8

Chicken and Dumplings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Comfort food at it's finest! Chicken and dumplings is the ultimate comfort food.

Ingredients

1 Tablespoon Avocado Oil
2 Cups Onion, Diced
3 Cups Celery, Diced
3 Cups Carrot, Diced
1 Cup Potato, Diced (optional)
4 Cups Rotisserie Chicken, Shredded
2 (32 OZ) Cartons Chicken Broth
1-2 Teaspoon Kosher Salt (depending on taste)
1/4 Teaspoon Black Pepper

Dumplings:

2 Cups All Purpose Flour
1 Cup Milk
1 Tablespoon Plus 1 Teaspoon Baking Powder
4 Tablespoons Butter (I love using a flavored garlic butter like Chef Shamy's Garlic Butter)
1 Cup Milk
1 Teaspoon Garlic Salt

Instructions

Instant Pot Directions:

Turn the Instant pot on saute mode.
Add the oil, onion, celery, carrot and potato and saute for 5 minutes.
Add the chicken, chicken broth, salt and pepper and seal with the lid and move the valve to the sealing position.
Turn on manual high pressure for 5 minutes.
Manually release the pressure by turning the valve to venting.

To prepare the dumplings:

Place the flour garlic salt and baking powder in a mixing bowl and add butter and milk.
Stir together until the batter is sticky (if it is dry just add some more milk).
Add the dumplings to the instant pot. I like to make medium size dumplings (a little larger than a golf ball size) but you can make them any size you would like. Make sure you add the dumplings into the liquid, try not to overlap or place on top of each other.
Cover with the lid (do not seal) and cook for 5-7 minutes.
Ladle the soup and dumplings into your serving bowls or into your plastic containers to deliver to someone in need.

Stovetop directions:

Preheat a large stockpot or Dutch oven on medium high heat.
Add oil, onion, celery, and carrot. Sauté for 5-7 minutes.
Add the chicken, chicken broth, salt, and pepper and cover with a lid while you prepare the dumplings.

To prepare the dumplings:

Place the flour garlic salt and baking powder in a mixing bowl and add butter and milk. Stir together until the batter is sticky (if it is dry just add some more milk).
Bring the soup to a boil. Reduce to a simmer and begin to add dumplings. I like to make medium size dumplings (a little larger than a golf ball size) but you can make them any size you would like. Make sure you add the dumplings into the liquid, try not to overlap or place on top of each other.
Cover and cook for 5-7 minutes.
Ladle the soup and dumplings into your serving bowls or into your plastic containers to deliver to someone in need.