Chicken & Dumplings

By December 22, 2013

Chicken n Dumplings Crock Pot 300x169 Chicken & DumplingsSubmitted by Jill P.


  • 4 Boneless-Skinless Chicken Breasts(whole)
  • 1 Can Condensed Cream of Celery Soup
  • 1 Can Condensed Cream of Chicken Soup
  • 1 Onion Chopped
  • Celery Chopped
  • Carrots & Parsnips (Large Chunks)
  • 4 T Butter
  • Chicken Broth
  • Marjoram & Thyme
  • Ground Pepper
  • Frozen Peas
  • 2 Cans Refrigerated Buttermilk Biscuits (or a package of Mary B’s Dumplings)


Place Butter, Chicken Breast, Condensed Soups, Onion, Celery, Carrots, Parsnips, herbs & seasoning into Instant Pot and then Cover with Chicken Broth (a minimum of 14 oz up to 30 oz).

Cook on Poultry Setting (for default time). Turn off, let pressure reduce & open carefully. Use 2 Forks to shred Chicken meat. I have also used a combination of Chicken Breast & Thigh Meat in this recipe.

Add Biscuits that have been quartered or cut into sixes (or add dumplings that have been cut into preferred sizes). I actually used a half a package of Mary B’s dumplings & 1 Can of Biscuits. If you like light fluffy dumplings use the biscuits if you like doughy dumplings use Mary B’s. Add frozen peas. Replace lid & set on Meat/Stew (for default time). Turn off & let pressure reduce. Scoop out & enjoy!


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10 Responses to “Chicken & Dumplings”

  1. Janice Rounsaville says:

    Sounds good to me. Can’t wait to try this!


  2. Ruth Ann Mackson says:

    I made this for dinner tonight and it was good, but my “dumplings” were overcooked and burned. they were brown and hard. How does that happen? I did the meat/stew setting for 20 minutes after the poultry setting step. I only had slight burning at the bottom of the pan, not much really. It was good though and hit the spot thanks for the recipe.


  3. Laura says:

    My friend and i are making this with her new IP. I am confused about adding the dumplins and then cooking on stew for additional 25 mins? It was all cooked so i figured cooking it again up to pressure would be too much.So, we turned it off before it got to pressure and it looks great!! I should get commissions on selling these things! Love my IP!


    chacal Reply:

    Biscuits cook in the last 25 minutes. Perhaps cooking less time will compensate for the extra time bicuit cooking time at the end if you prefer.


  4. Jamey M says:

    I just made this for dinner…was out of cream of chicken so I used one can cream of onion and one can cream of mushroom. I added some mrs.dash and some Italian seasoning. Since my hubby is picky in only added carrots. Then I used 2 small cans of buttermilk biscuits quartered. It turned out delicious altho there was some sticking on the bottom of the pot.


  5. Greg says:

    Thanks for the recipe! I tried this last night, and it came out pretty well for my first attempt! Next time I think I’m only going to use one can of biscuits though, b/c the ones I got (Pillsbury Grands) turned out to be so much dumplings they morphed into a super dumpling in the pot. Not too hard to re-separate though, and the sweetness they added totally made it for me. Also had a little burning at the bottom of mine, but not enough to affect the finished product.

    Thanks again!


    Darnell Reply:

    Mine also burned on the bottom. I only used one tube of bisbuits. There was plenty of liquid afterwards. I wonder if it should be stirred occasionally to prevent the burn.


  6. De'Etta says:

    Thank you for the recipe. I used the technique and adjust amounts of veggies etc to fit our family. I DID have trouble with some sticking/burn. I think next time I will do the poultry….then maybe lower the time during the meat/stew phase for 35 – 20 or 25 min.Did anyone else have this problem?


  7. Jill Privett says:

    Hi All! I do apologize… I am “one of those” kind of cooks that don’t measure things out precisely and even change it up at times. Probably shouldn’t post recipes until I am more exacting but since I was looking for more InstaPot Recipes, I thought others might be too.

    So far I have made this twice… The first time my chicken breasts were about 85-90% thawed. The 2nd time they were fresh but I also combined them with some thawed, skinless, boneless thighs. I generally don’t like thigh meat but it turned out wonderful with both types of meat.

    As for the celery, I probably used about 1/3-1/2 c worth. I generally am looking for ways to add vegetables to a recipe like this which is why I also added parsnips (not to mention that I had them on hand!)Since you add them at the beginning they soften up enough that I don’t think you really even detect them texture-wise. As for the pepper start with 1/4 teaspoon & add more to taste. I used a combination of fresh (since I had on hand) & dried herbs.

    As for the number of portions I would conservatively say at least 8 servings but it depends upon how hungry people are. It is just my husband & I and we like having leftovers. Also, as a side note both of my condensed soups were reduced fat (98% Fat Free).

    You might notice some reddish stuff in my photo. That is a red carrot from a pack of Trader Joe’s Tri-Color Carrots. I wanted to add more color to the mixture and that definitely helped. Speaking of carrots & parsnips, I think I added the 1 large red carrot & 2 parsnips. I would probably add another carrot. The first time I made it I used baby carrots. Again, if you like more veggies add a few more.

    I just bought my InstaPot this summer so I am new to pressure cooking as well.


    Jill Privett Reply:

    …kind of cooks that DOESN’T measure (sorry!)


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