Old-Fashioned Chicken and Dumplings
1 Pan Meal!
Chicken
Dairy
Family Friendly
Wheat
15 minutes
2 Servings per kit
Overview
Ready to cook stovetop, or in your Instant Pot, our take on this classic features a creamy vegetable and chicken stock with carrots and sweet onions, cooked with tender, all natural chicken breast. Fixings provided to make perfectly fluffy dumplings that go right on top for this one pot meal. (Approx. 30 minute heating/cook time) 2-3 hearty servings
Cooking instructions
- Pressure Cooker: Place the buttermilk and dumpling flour in the medium bowl. Mix well to form the batter. Cut the onion, carrots and celery into small diced pieces.
- Pour the veloute into the instapot. Add in the diced chicken, carrots, onion, celery, and peas then stir to well.
- Spoon 8 round balls of dumpling mixture on top of the chicken and veloute mix. DO NOT STIR. You want the dumplings to sit just on top of everything else.
- Place the lid on your instapot. Set your instapot pressure to high and time to 6 minutes. Sit back and relax!
- When the cooking time is up, carefully do a quick release for the steam.
- Split the chicken and vegetables between two bowls. Top with the dumplings then dig in!
Stovetop: Follow directions from Step 1 to form the dumplings and prepare the vegetables. Place the medium pot on medium heat with 1 tablespoon of oil. Preheat for 1-2 minutes then add the carrots, onions and celery to the pot. Saute for 4-5 minutes then add in the diced chicken. Pour in the veloute and peas. Bring to a low boil, stirring occasionally. Once the stew is boiling, turn the burner down to medium-low and follow Step 3 from the instapot directions. Place the lid on the pot then cook for 10 minutes. DO NOT REMOVE THE LID while cooking or the dumplings will be undercooked. Follow Step 6 above. Enjoy!