Instant Pot Chicken and Dumplings Casserole—homemade, pure comfort food. Tender bites of chicken and vegetables covered in a creamy sauce and then topped with pillowy dumplings. Cook in your Instant Pot or slow cooker.
SLOW COOKER instructions are listed in the recipe card below
Instant Pot Chicken and Dumplings Casserole
It’s going to be back up to 95 degrees tomorrow but for the past two days the highs have been in the 70s. It has been wonderful and has gotten me excited for fall–the best season of them all. This casserole reminds me of fall. It’s a warm, comfort food casserole like mom used to make.
Chicken and vegetables are coated in a creamy sauce and then the rolled-out homemade dumplings are cooked on top. Our pot was scraped clean with no leftovers, sadly. I’ll be making this again soon!
There seem to be quite a few steps in this recipe but don’t get overwhelmed. You’ll throw some chicken into the Instant Pot to cook and by the time it is finished cooking you’ll have a sauce and dumplings prepared and the dishes done.
If you want to take shortcuts in this recipe you can! Use a can of cream of chicken soup and a half cup milk whisked together in the place of the sauce. Instead of cooking raw chicken, buy a rotisserie chicken or use canned chicken. And for the dumplings stir together 2 cups of biscuit/baking mix, 2 tsp dried basil and ⅔ cup of milk. Instead of rolling out the dumplings just drop by tablespoons on top of the chicken mixture. It will still taste delicious but be twice as fast to prepare.
Try these other recipes…
Instant Pot Chicken and Dumplings or Slow Cooker Chicken and Dumplings
Instant Pot Chicken Alfredo Tortellini Soup or Slow Cooker Chicken Alfredo Tortellini Soup
Instant Pot Chicken Stroganoff
Instant Pot Chicken and Dumplings Casserole
- Prep Time: 30 minutes
- Cook Time: 15 minutes for chicken and 25 minutes for baking casserole
- Total Time: 2 minute
- Yield: 4–6 servings 1x
Description
Homemade, pure comfort food. Tender bites of chicken and vegetables covered in a creamy sauce and then topped with pillowy dumplings. Cook in your Instant Pot or slow cooker.
Ingredients
For the chicken and sauce:
- 1 1/2 pounds boneless, skinless chicken breasts or 2 pounds boneless, skinless chicken thighs or 2-3 cups cooked, cubed chicken (IE rotisserie chicken)
- 4 Tbsp butter
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 2 cups chicken broth
- 1 (12 oz) bag frozen mixed vegetables
For the dumplings:
- 1 1/2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable or canola oil
- 1/2 cup water
- 1 egg, beaten
Instructions
Instant Pot Instructions:
- Cook the chicken: If you are using uncooked chicken pour 1 cup of water into your Instant Pot and add in the chicken breasts or thighs. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes (thawed) or 18 minutes (frozen). Move on to step 2 and 3 while the chicken is cooking.
- Prepare the sauce: While chicken is cooking prepare a sauce by heating a pan over medium heat. Melt the butter and then whisk in the flour 1 tablespoon at a time. Stir in the garlic powder, onion powder, salt, basil and pepper. Gradually add the broth, whisk until smooth and bring to a low boil for about 1 minute. Remove pan from stove. Stir the frozen vegetables into the sauce. Set aside.
- Prepare the dumplings: In a mixing bowl add the flour, baking powder and salt. Whisk. Add the oil and stir to coat the flour. Add the water and egg and stir just enough to combine. Knead with clean hands until evenly mixed. Turn the dough onto a floured counter. Divide the dough in half. Take the first portion and roll it into a thin rectangle. Slice the dough lengthwise into ½ inch wide strips, then cut cross-wise into pieces about 2 inches long. Repeat with the remaining dough.
- Chop chicken: When time is up on the Instant Pot let the pressure release naturally for 5 minutes and then move the valve to venting. Place chicken on a cutting board and chop it (I use this tool*). Lightly salt and pepper the chicken.
- Put it all together: Stir the chicken in with the sauce/veggies. Then pour the sauce/chicken/veggies mixture into a pan that fits inside your Instant Pot (I used this one*). Drop the dumplings on top in one or two layers.
- Cook the casserole: Clean out your Instant Pot liner. Add 1 cup water into the Instant Pot liner. Place the dumpling pan on top of a trivet with handles*. Lower the pan into the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. No need to cover the pan with foil. When time is up move valve to venting and remove the lid.
- Serve: Remove the pan from the Instant Pot. Scoop and serve.
Slow Cooker Instructions
- Cook the chicken: If you are using uncooked chicken pour 1 cup of water into your slow cooker and add in the chicken breasts or thighs. Cover and cook on low for 4-6 hours.
- Prepare the sauce: Prepare a sauce by heating a pan over medium heat. Melt the butter and then whisk in the flour 1 tablespoon at a time. Stir in the garlic powder, onion powder, salt, basil and pepper. Gradually add the broth, whisk until smooth and bring to a low boil for about 1 minute. Remove pan from stove. Stir the frozen vegetables into the sauce. Set aside.
- Prepare the dumplings: In a mixing bowl add the flour, baking powder and salt. Whisk. Add the oil and stir to coat the flour. Add the water and egg and stir just enough to combine. Knead with clean hands until evenly mixed. Turn the dough onto a floured counter. Divide the dough in half. Take the first portion and roll it into a thin rectangle. Slice the dough lengthwise into ½ inch wide strips, then cut cross-wise into pieces about 2 inches long. Repeat with the remaining dough.
- Chop chicken: Place chicken on a cutting board and chop it (I use this tool*). Lightly salt and pepper the chicken.
- Put it all together: Stir the chicken in with the sauce/veggies. Then pour the sauce/chicken/veggies mixture into your slow cooker. Drop the dumplings on top in one or two layers.
- Cook the casserole: Cover and cook on high for 2 hours or on low for 4 hours. Scoop and serve.
Notes
Recipe shortcut ideas: If you want to take shortcuts in this recipe you can! Use a can of cream of chicken soup and a half cup milk whisked together in the place of the sauce. Buy a rotisserie chicken or use canned chicken. And for the dumplings stir together 2 cups of biscuit/baking mix, 2 tsp dried basil and ⅔ cup of milk. Instead of rolling out the dumplings just drop by tablespoons on top of the chicken mixture.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Could you use frozen dumplings
I haven’t tried it so I’m not sure on cooking time. But I be it would be okay. Perhaps increase cooking time by 5 minutes.
I am back!
If I were to halve this recipe, do I use a shorter cooking time.,?
Nope! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Can you frozen chicken that is already cut up? Will this change the cook time?
It’s frozen cooked chicken? Or will you be cooking it first? If it’s already cooked I might add 5 minutes to cooking time.
Making it tonight. But where do I put the water? Outside of the pot or inside with the sauce, chicken and veggies? Ty
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The water goes directly in the Instant Pot. It will help bring the pot to pressure. Then the casserole is placed on a trivet into the Instant Pot.
Haven’t tried this yet, but sounds and looks amazing! I was wondering if I could use my liner for my 4 cup rice cooker in the 8 qt. following this recipe? It’s a non-stick pot.
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I bet it would work!
Are you using a 3 qt insert in a 6 qt IP?
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I would like to know this as well. I also would love to know if there is a way to avoid cooking the pot within the pop. Can maybe 3/4 cup of extra broth or water be added to the dish before pressure cooking 25 minutes then when done thicken that by a quick simmer with a little flour?
Hi Claudia, you could definitely try it! My fear is that by adding the flour based sauce into the pot even with the extra added broth like you said would burn to the bottom.
If you do attempt I would only cook for 5-10 minutes (instead of 25) as it will heat up much more being right on top of the heating element.
Thank you but would that cook the dumplings enough? I wouldn’t think it would.
I’m just trying to eliminate buying another pot as I’ve never needed a pot for the inside of the pressure cooker yet but I guess I should just get it.
I’m really new to cooking a lot of pressure cooking recipes. I can always just sauté/ cook the dumplings In the Veggie / sauce mixture for 30 ish minutes instead of PCIng. I am using a Foodi so it wouldn’t be that hard.
I am just low on space being in a NYC kitchen so was hoping for no more pots.
I bet the dumplings would cook in that amount of time!
Yep!! works great!