Best Cheater Chicken Dumplings Recipes

Chicken and Cheater Dumplings - Instant Pot image

Provided by Maggie M

Number Of Ingredients 12

1/2 c onions - chopped
1 c carrots - cut into coins about 1/4" thick
1/2 c celery sliced into pieces about 1/4" thick
1/2 c fresh mushrooms- sliced about 1/4" thick ... optional if you don't like mushrooms
1-2 russet potatoes cut into cubes - the amount is up to you .. use 1 or 2
1-2 c boneless skinless chicken cut into bite size pieces - we prefer thighs for the flavor but use what you like
1-2 c water or chicken stock or broth
1 tsp better than boullian roasted chicken - if you aren't using stock or broth
1 c bisquick baking mix - or the brand you use
1/2 c milk or cream
1/2 c frozen peas
salt and pepper to taste at serving time

Steps:

1. Set Instant Pot to saute. Add the butter and when it has melted toss in the onions, carrots, celery and mushrooms. Saute until the celery and onion are slightly soft.
2. Add the potatoes and chicken to the Instant Pot and stir. Add the broth or water and Better Than Boullion and stir. Be sure that your ingredients are almost covered in liquid.
3. Hit the cancel button, put on the lid, move the vent to seal. Press the pressure cooker button and set your time for 12 minutes.
4. Prepare the dumplings. Put the mix into a small bowl then stir in the milk. Set aside.
5. When the 12 minutes is up do a quick release. Hit the cancel button. Once the button drops remove the lid and add the frozen peas. Take note of your liquid level .. if you need more then add a bit more broth or even some milk at this point. Then begin dropping in the dumpling batter.
6. Replace the lid then turn on slow cook and cook for 10 minutes. My timer won't go lower than 30 minutes on slow cook. When that 10 minutes is up do another quick release ..there won't be much pressure at all. Remove the lid, hit cancel then hit saute. Allow the ingredients to come to a boil and cook for 5 minutes.
7. Hit cancel .. let it sit for a couple of minutes then dish it up. Season as desired with salt and pepper.

~ Cheater Chicken & Dumplings ~ image

Provided by Cassie *

Time 2h45m

Number Of Ingredients 11

1 - 3 lb roaster chicken, cleaned
dried sage to taste - optional
dried thyme to taste
Salt and pepper to taste
1 c each - chopped, celery, carrots and onion
1 bay leaf
Enough chicken base to flavor broth
1/2 stick butter
1 can(s) evaporated milk
3 can(s) canned buttermilk biscuits - each torn into fourths
1 Tbsp parsley

Steps:

1. In a large Dutch oven or soup pot, add the cleaned chicken, thyme, salt, pepper, bay leaf, carrots, celery, onion and sage if using, and cover with water at least 2 inches above the chicken. Bring to a boil and then simmer until chicken is cooked and juices run clear. Make sure it's cooked close to the bone. Roughly 1 1/2 hours. Remove chicken to cool. Strain broth and veggies into a large bowl and then add back to the pot.
2. Now, season with the chicken base, I like mine nice and flavorful. Keep tasting until you've got it right. Bring to a boil and when chicken is cool enough tear into bite sized pieces and add to the pot. Stir in butter and milk
3. Tear biscuits into fourths and toss lightly with flour. Once broth is boiling, add biscuits a little at a time, stirring so they don't stick together, include any remaining flour. Once all are added, simmer until biscuits are tender, about 30 minutes...stirring occasionally. Lastly stir in parsley.
4. Serve in bowls and enjoy...it will thicken up more as it cools and is even better the next day.