Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

muz's chicken and dumplings

(2 RATINGS)
87 Pinches 1 Photo
Empebi avatar
Martinez, GA
Updated on Oct 11, 2015

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.

prep time 5 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot
yield 6 to 8

Ingredients

  • 4 pounds chicken parts ( i use combo of bone-in thights and breasts)
  • 2 stalks celery, cut into chunks
  • 4 large carrots, cut in chunks
  • 2 cups chicken stock (good quality, or home made)
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons mrs. dash onion and herb seasoning, or /sea salt
  • 1 teaspoon sage
  • 1 teaspoon fresh rosemary
  • 1 can cream of chicken soup
  • 1/2 teaspoon tarragon (optional)
  • 1 large bag frozen mixed vegetables
  • DUMPLINGS
  • 1 cup flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large well beaten egg
  • 1/3 cup milk
  • 2 tablespoons melted butter

How To Make muz's chicken and dumplings

  • Step 1
    Place celery and carrots in bottom of a 5-6 quart electric pressure cooker.
  • Step 2
    Place 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.
  • Step 3
    Cook 35 minutes at high pressure. Allow pressure to release--do not use quick release method.
  • Step 4
    Remove chicken & put in bowl to cool. Remove skin, and any fat; pick meat from the bone.
  • Step 5
    Strain 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.
  • Step 6
    Cut 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.
  • Step 7
    DUMPLINGS: Sif flour, baking powder and salt together; combine egg, milk and melted butter.
  • Step 8
    Stir wet & dry ingredients together to make a soft dough, but do not over stir. Drop by teaspoons onto the hot chicken, stock & vegetables.
  • Step 9
    Tightly cover the pot. Continue to simmer for 15 to 20 minutes. Enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes