My grandmother made the best chicken dumplings, and always in her pressure cooker. I have updated her recipe through the years and now have updated it to my electric pressure cooker. If you are using a traditional pressure cooker, just cook the chicken for 25 minutes after steam has signaled full pressure, and you add the indicator weight.
1Place celery and carrots in bottom of a 5-6 quart electric pressure cooker.
2Place chicken pieces on top of the veggies, season with the pepper, Mrs. Dash or sea salt, sage and rosemary; Pour 2 cups of stock over the chicken and seasonings.
3Cook 35 minutes at high pressure. Allow pressure to release--do not use quick release method.
4Remove chicken & put in bowl to cool. Remove skin, and any fat; pick meat from the bone.
5Strain the broth; Add enough additional stock, or boiling water to make 4-5 cups. Add 4 tablespoons butter to a dutch oven, and stir in 4 tablespoons flour to make a roux. Cook briefly, but do not allow to brown. Add the broth and stock back to the pot, and simmer until it begins to thicken. Add the can of cream of chicken soup.
6Cut the carrots into bite-size pieces; return to the pot with the frozen mixed vegetables. Simmer until all veggies are done. Stir in the tarragon, and simmer about 5 more minutes.
Sif flour, baking powder and salt together; combine egg, milk and melted butter.
8Stir wet & dry ingredients together to make a soft dough, but do not over stir. Drop by teaspoons onto the hot chicken, stock & vegetables.
9Tightly cover the pot. Continue to simmer for 15 to 20 minutes. Enjoy!