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How To make Chicken in A Pot with Dumplings

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Ingredients
4
pound
whole chicken
2
each
carrots, scrubbed and halved
1
each
onion, peeled and halved
1
each
celery rib, cut in thirds
5
each
peppercorns
1
each
bay leaf
1

water
3
tablespoon
vegetable oil
1
each
onion, chopped
2
each
carrots, peeled and sliced
1
each
celery rib, sliced
2
each
potatoes, peeled and chopped
4
tablespoon
flour
1/4
cup
parsley, chopped
1

salt and pepper

Directions:
In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender.
Stir in chicken and parsley and season with salt and pepper. Add dumplings.
Dumplings: Mix 2 cups Bisquick and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings. Classic comfort food on your table in about 20 minutes! ???? GET MY FREE TOP 10 INSTANT POT RECIPES DOWNLOAD HERE:

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How to Make Chicken and Dumplings | Allrecipes.com

Get the recipe for Slow Cooker Chicken and Dumplings @

Watch how to make a simple, satisfying, chicken and dumplings recipe. This is such a great recipe for busy work nights. The key ingredients here are cream of chicken soup and refrigerator biscuits. Simply add a few ingredients in the morning, and let the slow cooker do its thing! When you come home, add the biscuits to the top of the chicken—and dinner's ready in no time.

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Easy Crockpot CHICKEN & DUMPLINGS, A Slow Cooker Chicken Dinner

Easy Crockpot CHICKEN & DUMPLINGS, A Slow Cooker Chicken Dinner

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Instant Pot Best Chicken & Dumplings

Recipe Here:

Without a doubt, the most requested recipe I had coming my way was Chicken & Dumplings. And seeing as I live with a Southerner who loves his Southern food, it's shocking it took this long to do it.

Now this Southern staple is something that always confused this Yankee by name. When I hear the word dumpling I think of Chinese dumplings filled with meat (and it makes my tummy sing). I am the self-proclaimed dumpling king and can eat them every single day.

But SOUTHERN-style dumplings are more on a spectrum. Some are fluffy like matzo balls but the most common is a ribbon-like thick noodle that practically melts in your mouth - like a creamy, Southern-style Chicken Noodle Soup. And that is the exact type of Chicken & Dumplings I wanted to make.

It took me a few attempts to work out the proper consistency for the dumplings, but a few bags of flour and a bunch of butter later, I can officially say I that I've created a version of this classic dish to make Scarlett O'Hara forget her manners and lick her bowl clean and NEVER go hungry again!

Folks, prepare yourselves for one of the greatest and best experiences of your culinary lives with this one. And it's SO easy to make right in your Instant Pot too!

#instantpot #pressureluck #chickenanddumplings

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Instant Pot Chicken and Dumplings

This Instant Pot Chicken and Dumplings is so easy and good that you will want to make it again and again. Karli will take you through it step by step.
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Instant Pot Chicken and Dumplings - Perfect for Beginners

Chicken and Dumplings might be one of my new favorites! This recipe is basic that even those that are new or a beginner will be able to make it! And if you are wondering.... the biscuits just a tad soggy, tastes AMAZING!

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Ingredients:
2 tsp Olive Oil
1 Tbsp Butter
1 small Onion, diced
1 cup Carrots, chopped (about 2 or 3 carrots)
1 cup Celery, chopped (2 stalks)
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1 tsp Salt (more to taste)
1/2 tsp Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Sage, dried
1/2 tsp Tyme dried
1 4 sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs Chicken breasts, cut in slightly larger than bite sized pieces

To Finish

1 cup Frozen Peas (or mixed vegetables)
1/2 cup Heavy Cream
6 Jjumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)

Directions:

Roll each canned biscuit one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.
Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Cook for 10-15 minutes. When it is done, do a quick release and take off the lid.

Add the sliced biscuits into the broth and gently stir to distribute them.
Press the cancel function.
Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to select 10 minutes.

When the cooking cycle has finished, do a Quick Release.
When the pin in the lid drops down, open the lid carefully, and stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through.
Taste and adjust salt, if needed.

Cinematography and Editing Provided by: Adam Moffat (adammoffat.com)

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