Chicken & Dumplings
Ingredients:
Soup:
2 chicken breasts, cut into bit size pieces
1 1/2 c. new potatoes, diced
1 c. frozen peas
1 med onion, chopped
2 celery ribs, diced
3 carrots, diced
5 c. water/chicken stock or combination
2 tsp salt
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
Dumplings:
3 c. flour
4 tsp baking powder
1 tsp salt
6 tbsp butter, cold
1 1/2 cup milk
1/2 cup fresh parsley, minced
Instructions:
Step one:
Turn InstantPot on to saute. Add in cubed chicken breast, potatoes, peas, onion, celery, carrots, chicken broth/water, salt, basil, thyme and pepper. Stir to mix all the ingredients.
Step two:
Put lid on and make sure the vent is turned on. Simmer for about 20-30 min or until potatoes and carrots are fork tender.
Step three:
While that cooks, combine flour, salt, baking powder and butter in a large bowl. Use a pastry blender (or a fork and knife if you don’t have one) and start to cut up the butter into the flour mixture. Continue until it reaches a pea-like consistency and crumbly. Add milk and parsley. Use a spatula to combine dough until it’s thoroughly mixed and there are no dry parts.
Step four:
When potatoes and carrots are tender drop in the dumplins dough ontop of the soup. Cook uncovered for about 5 minutes. Cover and cook for an additional 10 minutes. Check on the dough to make sure it has cooked through by cutting down the middle.
Serve:
This is best served warm on a cozy night! Enjoy!