These are my beautiful chicken and dumplings, I must say these are some of the best I’ve ever made! Not to mention, it’s a cold and rainy day in north central Texas, so a perfect meal for the weather.
I bought a whole roasting chicken, seasoned it with poultry seasoning, sweet paprika, rosemary, salt and pepper, placed on a short rack in the Instant Pot, and poured a 28 oz. container of chicken stock in the pot. I set it to pressure cook for 45 minutes and the meat was falling off of the bones.
Set the chicken aside to cool and save the broth! Then, add the following to a Dutch oven or heavy stock pot:
2 T olive oil, heated
1 white onion, diced
1 large carrot, peeled and diced
2 stalks celery, diced
1/2 tsp poultry seasoning, 1/2 tsp garlic powder, salt and pepper to taste.
Stir until tender, about 10 minutes; then add 2 T flour and stir well.
Next, add 2 c. milk (I used macadamia milk, but Pet milk is really good), and stir until creamy.
Add 1 can cream of chicken and 1 can cream of mushroom soups
Strain the fat from the chicken stock (I use a separater pouring cup), and add broth to the pot.
Add 2 T Better Than Bouillon Chicken paste and stir well. Bring to a low boil and reduce heat to low. Add 2 T butter. The broth will seem a little runny, but this will thicken with the next steps.
While this simmers, add 1 bag of Skinner Dumplings (6 servings) and stir in. You will want to stir occasionally to keep from sticking to the bottom. I would typically make my own pasta, but I didn’t have time for all of that today. While the dumplings are cooking (about 10 minutes), start deboning the chicken and cut into bite-sized pieces or shred, whichever you prefer. Also, I primarily used the chicken breast since there was so much and reserved the rest of the chicken for another day.
When the dumplings are tender, turn off the heat and add the chicken. These are delicious, and the only thing that would have made them better would have been a piece of crusty, buttered homemade bread! Enjoy! ~Debbie