I’ve updated my Chicken and Dumpling recipe for the Instant Pot/Multi-Pot version.
Creamy Chicken & Dumplings
- 2 boneless chicken breasts*
- 4 boneless chicken thighs*
- 1 tbsp olive oil
- 2 sprigs of parsley
- 2 stalks of celery, chopped, w/leaves
- 8 oz carrots
- 1 small onion, chopped
- 2 tsp salt
- ½ tsp pepper
- 32 oz chicken broth or water
- 1 tbsp flour
- 1 tbsp butter
- 1 cup milk or cream
Instant pot (I have a Multi-Pot)
Cut chicken into large pieces. Heat oil with the saute feature, add chicken and brown. Add remaining ingredients (except flour, butter & milk). Set to soup setting and pressure cook for 20 minutes. Let pressure release naturally. Continue reading
We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room. It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort. I had dumplings in mind. I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours. The dumplings nearly disappeared in the pot they were so thin! Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce. I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings. They were good, not dumpling good, but they sufficed.
I was 6 hours into a crockpot beef and vegetable run when my mind was changed by the memory of those delicious chicken dumplins. I put back the veggies and several ladles of gravy for a dish TBNL.
Mmm… and it’s not chicken and dumplings. Boil a whole chicken with plenty of celery and onions and a carrot or two, Add sprigs of thyme and rosemary, some black peppercorns and a dash of salt. It takes an hour or so, longer and the chicken falls all apart later when you cook it again. Discard all but the chicken and that lovely broth. Pull the meat off the bones and save the bones for another stock. I use paper towels to take the fat off the surface of the broth. Just lay them one at a time flat on the broth and they will soak it up.
The dumplins are simply made: 2 cups flour, 2 tsps baking powder, 1 tsp salt, 1/3 cup shortening (I used lard in these), and 1/2 cup milk. Knead until it’s one good clump and then roll thin (1/8″+-). You may want to let it rest a bit if it resists rolling. Cut into squares or triangles and let them air dry for 20 minutes or so lest they fall apart while cooking.
Bring the broth to a boil and add the dumplins a few at a time to keep the boil going, when they are all in (including those scraps that aren’t so pretty – they will help thicken) reduce to a simmer and add back the chicken. (I added frozen peas at this point – optional.) You can serve them when the dumplins are thick and soft. They will taste better the next time, so make plenty!
I nearly dropped the whole stock pot last night while carrying it down to the basement fridge. I did slop a pint or so out onto the stairs but they cleaned up well enough, just bare wood – no carpet. I brought it back up this afternoon and ladled out portions to freeze, and brought the rest to a boil for the dumplings. Simple rolled dumplings: flour, salt, baking powder, lard, and milk enough to moisten. These could have spent more time simmering but they were close enough done to eat. I stirred in a can of cream of celery soup just to get that can out of the pantry. I bought it long ago for an abandoned project, long enough ago I don’t remember what I had intended for it.
This is one of my quick go to dishes. We try to keep frozen shrimp on hand just for things like this, leftover chicken works fine, too. The classic fried rice dish in this neck of the woods is ham fried rice, using a cold cut ham slice but I tend to see that as a mere side dish. A more substantial meat makes it a nice main dish. When I’m puttering about in the kitchen I sometimes make a pot of rice just to put back because you really need to use rice at least a day old so that it has a chance to dry a bit.