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Instant Pot Chicken and Dumplings Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes for chicken and 25 minutes for baking casserole
  • Total Time: 14 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.


Scale

Ingredients

For the chicken and sauce:

  • 1 ½ 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
  • ¼ cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp kosher salt
  • ½ tsp dried basil
  • ¼ tsp pepper
  • 2 cups chicken broth
  • 1 (12 oz) bag frozen mixed vegetables

For the dumplings:

  • 1 ½ cups flour
  • ¾ tsp baking powder
  • ½ tsp salt
  • ¼ cup vegetable or canola oil
  • ½ cup water
  • 1 egg, beaten

Instructions

Instant Pot Instructions:

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. Serve: Remove the pan from the Instant Pot. Scoop and serve. 

Slow Cooker Instructions

  1. 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. 
  2. 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. 
  3. 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.
  4. Chop chicken: Place chicken on a cutting board and chop it (I use this tool*). Lightly salt and pepper the chicken.
  5. 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.
  6. 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