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April 17, 2019

Instant Pot Chicken and Dumplings

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Instant Pot Chicken and Dumplings–a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!

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Get the SLOW COOKER chicken and dumplings recipe here

Instant Pot Chicken and Dumplings--a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!

Instant Pot Chicken and Dumplings

Believe it or not I don’t ever remember eating or making chicken and dumplings in my life. It’s sad that I’ve wasted so much time. I could have been enjoying this wonderful creation all these years…If you’re like me, don’t waste anymore time. Try these Instant Pot chicken and dumplings this week!

Chicken and dumplings is basically a creamy chicken and vegetable soup with some boiled biscuit dough balls. It’s comfort food at its finest.

This recipe makes about 8 servings. You can easily halve this recipe. Just halve all the ingredients and keep the cooking time the same.

Related: How to cut and instant pot recipe in half

Pin this recipe for later!

Instant Pot Chicken and Dumplings--a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!

More Instant Pot recipes you’ll love…

Instant Pot Creamy Tuscan Chicken

Instant Pot Chicken Bacon Chowder

Instant Pot Chicken Alfredo Tortellini Soup

Instant Pot recipes that use frozen chicken breasts

Pin this recipe for later!

Instant Pot Chicken and Dumplings--a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!

What Pressure Cooker Did You Use?

To make Instant Pot Chicken and Dumplings I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken and Dumplings


★★★★★

4.3 from 24 reviews

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
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Ingredients

Scale

For the soup:

  • 3 1/2 cups chicken broth
  • 2 Tbsp butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 2 pounds uncooked boneless skinless chicken breast (frozen is okay)
  • 1 cup all-purpose flour (see note)
  • 3 cups milk, warmed
  • 2 cups frozen mixed veggies

For the dumplings:

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 Tbsp very soft or melted butter
  • 1 cup milk
  • Salt and pepper

Instructions

  1. Add ingredients into Instant Pot: Add broth, butter, poultry seasoning, onion powder, garlic powder, kosher salt, parsley, basil, pepper and chicken to the Instant Pot.
  2. Pressure cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken on high pressure. When the time is up let the pot sit there for 5 minutes and then move the valve to venting. Remove the lid.
  3. Cut up chicken: Use tongs to get the chicken out. Cut up the chicken into bite size pieces or shred it and add it back into the pot.
  4. Add in slurry: Warm up the 3 cups of milk. I usually do this in the microwave for a minute or two. In a bowl whisk the 1 cup of flour into the milk, a tablespoon at a time. It should be smooth, no lumps.
  5. Thicken the soup: Turn the Instant Pot to the saute mode and stir in the milk/flour mixture. Whisk it in. The soup will thicken in a few minutes.
  6. Make the dumplings: Combine 2 cups flour, baking powder, 1/2 tsp kosher salt, melted butter and 1 cup milk in a mixing bowl. Use a fork to combine well.
  7. Cook the dumplings: Drop the dumplings mixture a tablespoon at a time into the pot. I used a 1 Tbsp cookie scooper to drop the dumplings into the pot. The simmering liquid will cook the dumplings in just a few minutes.
  8. Add in veggies: Once the soup has thickened add in the frozen veggies. The simmering liquid will cook the veggies in just a couple of minutes. Salt and pepper to taste.
  9. Serve: Ladle the chicken and dumplings into bowls and enjoy!

Notes

Many of you have said that 1 cup of flour mixed with the 3 cups of milk makes the soup too thick. You may want to use ½ cup of flour instead. 

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Recipe adapted from The Slow Roasted Italian.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American

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Tag @365dayscrockpot on Instagram

Instant Pot Chicken and Dumplings--a creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!

Pin this recipe for later!

*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.

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108 Comments Filed Under: All Recipes, Chicken, Instant Pot, Soups

Recommendations

Comments

  1. rc says

    January 16, 2023 at 8:20 pm

    I sauted in onion/celery/carrots before adding the slurry (did 1/2 cup flour and 3 cups of milk). But the dumplings do not cook in a few minutes. They were inedible. I heated up the leftovers tonight of the soup on the stovetop and did new dumplings. Covered and steamed for 18 minutes and they were perfect.

    ★★★

    Reply
  2. Ella says

    June 13, 2021 at 6:31 am

    Fantastic recipe, but I make it with 1/3 of the flour and milk called for for the slurry. Delicious!

    ★★★★★

    Reply
    • Karen says

      June 14, 2021 at 3:30 pm

      Thanks Ella!

      Reply
  3. Jessica Ponder says

    February 14, 2021 at 2:12 pm

    New Fave Biscuits and Dumpling Recipe!!!

    I used 3/4 C of flour in the slurry because I like mine thick and added a few more dashes of pepper, salt, and garlic powder, and it came out perfect! I forget to thaw meat out all the time and LOVE that you can just stick a few frozen chicken breasts in there and in less than an hour have dinner served! This was the second meal I ever made in my InstantPot and it will definitely be made again!
    Thank You!

    ★★★★★

    Reply
    • Karen says

      February 15, 2021 at 1:32 pm

      Glad to hear it Jessica!!

      Reply
    • Marlena says

      July 27, 2021 at 9:05 pm

      I made this as a doubled recipe in the 6qt and simply do not recommend doing that. Next time I will either buy the 8qt or stick to 2 batches.

      Reply
  4. Carla Stevens says

    February 6, 2021 at 1:48 pm

    I’m sorry I am usually a fan of your recipes but this is just awful! No flavor at all. It tastes like flour paste and it’s way to thick and gummy like. I’m sorry but food is way to expensive to end up in the trash. Wasted all that milk and the chicken breasts. I should have used my common sense when I was adding all the flour the recipe called for and cut it in half.Because I knew it didn’t seem right.

    Reply
  5. Amy says

    February 2, 2021 at 9:40 pm

    This just was not for me. Maybe because I’m in the south and chicken dumplings are innate for me. I just wanted some ideas of how to do it in the instant pot, but I followed this recipe through with minimal tweaks. I just can’t dig the flour and milk thing I guess. I wish it’d dawned on me when I was mixing all that up, what it was going to do. Eventhough I put two extra cups of broth to start, it was still so thick like gravy more than soup, and it just killed the flavor. The broth prior to doing that was rich with savory flavor and nice but the white gravy just killed the whole thing. Very disappointed but you win some, you lose some. We just picked out the chicken and ate the cream corn I made on the side with it. I’m going to try another if your recipes to give you another chance to impress me 😅

    ★★

    Reply
  6. Donna says

    January 6, 2021 at 10:10 am

    I can’t have no milk can I use chicken broth instead or what do you recommend?

    ★★★★

    Reply
    • Karen says

      January 6, 2021 at 12:34 pm

      Could you use lactose free milk, coconut milk or almond milk instead???

      Reply
  7. Ryan says

    December 21, 2020 at 8:50 pm

    I love this receipt! I have made it quite a few times.

    ★★★★★

    Reply
    • Karen says

      December 28, 2020 at 9:36 pm

      Thanks Ryan!

      Reply
  8. Jean says

    December 21, 2020 at 8:35 am

    I had a few difficulties with this recipe. The dumplings did not cook quickly. On sautee setting, the bottom ingredients burned by the time they finally cooked. Also, the long sautee time overcooked the chicken. I noticed in your chicken and dumplings casserole recipe you use a PIP method, which would probably prevent these problems.

    ★★★

    Reply
  9. Crystal says

    November 5, 2020 at 1:25 am

    I want to try this recipe. However, I like to use bisquick and milk for dumplings and drop them in by teaspoons. Do you this I could do this instead of the flour dumplings?

    Reply
    • Karen says

      November 5, 2020 at 12:13 pm

      Sure! Should be just fine!

      Reply
  10. Kate says

    October 17, 2020 at 3:34 pm

    Just made this. I followed the directions with a few exceptions. I used 1/4 c. Flour to the milk for the slurry. I also left out the poultry seasoning and basil. We’re not crazy about either of those.
    The dumplings cooked perfectly!!! It was DELICIOUS!!! Everyone asked me to make it again tomorrow.
    P.S. The dumplings were simple to make!

    ★★★★

    Reply
    • Karen says

      October 19, 2020 at 6:53 pm

      That is the sign of a good recipe when they want it tomorrow!

      Reply
  11. Amporter says

    September 8, 2020 at 7:56 am

    I made this last night and it came out great! I followed the note about the flour and reduced to an 1/2C. I also premade the dumpling dough and set in the fridge for a few hours. When it was time to add the to the pot I rolled it out and cut it with a pizza cutter. My husband said it was the best chicken and dumplings he’s ever had. 🤗

    Reply
    • Karen says

      September 8, 2020 at 8:23 pm

      Oh that’s so awesome!

      Reply
  12. Sandiej says

    August 30, 2020 at 6:50 pm

    Followed the recipe to a T but mine is definitely too thick. I didn’t see the added info about reducing the amount of flour until after I made it. That may have been the game changer I needed.

    Reply
  13. Tess says

    August 27, 2020 at 6:31 pm

    Could I use chicken thighs instead?

    Reply
    • Karen says

      August 28, 2020 at 9:15 am

      Sure!

      Reply
  14. Melissa says

    August 20, 2020 at 4:00 pm

    I reduced the flour and it was still really thick and the dumplings were just a mushy mess didn’t cook up at all even after sitting for an hour they were still blobs.

    ★★★

    Reply
    • Karen says

      August 20, 2020 at 6:09 pm

      Sorry that it didn’t work out for you Melissa 😥

      Reply
  15. Rebekah Conatser says

    August 8, 2020 at 9:51 am

    This looks delicious,can the recipe be doubled in a 8 quart?

    Reply
    • Karen says

      August 10, 2020 at 1:12 pm

      Probably not doubled. But maybe 1.5x

      Reply
  16. Missy says

    June 27, 2020 at 3:46 pm

    I love the flavor and the ease of this recipe!! I did reduce the flour for the slurry a little but I think I might reduce a little more next time because it was still very thick. The only trouble I had was getting the dumplings to cook through. I used the cookie scoop to drop them as the recipe suggests and I loved the size but they just wouldn’t get done so I might try making them smaller next time. Overall this recipe was delicious and easy to make. I will definitely be trying it again.

    ★★★★

    Reply
    • Karen says

      June 29, 2020 at 2:54 pm

      Glad you liked it Missy! 😊

      Reply
    • Edie says

      August 7, 2020 at 9:59 pm

      Missy, I would just put a glass lid on the pot while the dumplings cook, if you don’t have a glass lid, then just lay the IP lid on while cooking the dumplings. I think you will see that the dumplings cooks thoroughly without you having to reducing the size of the dumplings. 🙂

      Reply
  17. Johanna says

    April 28, 2020 at 7:22 pm

    This recipe is delicious!!!
    I did half the flour as recommended by others. I will also add that it does take a while to cook the dumplings through even if making them thin. I found that the broth got too thick as I continued to cook the dumplings and I had to add more broth but it wasn’t a biggie. I also added substituted fresh carrots and celery at the beginning when cooking the chicken and it worked out. Added canned corn and green beans at the end as it’s all I had on hand. In the end, it was delish! I should also note that I used gluten free flour and they came out great!

    ★★★★★

    Reply
    • Karen says

      April 29, 2020 at 1:57 pm

      Awesome 👏👏

      Reply
  18. Laura I Everett says

    April 23, 2020 at 1:49 pm

    So i followed the recipe as stated. My dumplings weren’t done. No doubt my fault they were probably bigger. Oh and i put vegetables in before dumplings. So I was like well shucks. I probably ruined that. But tried to salvage. Put pot to pc zero minutes. Once that was done voila dumplings perfect. Love the recipe btw. Tastes great. Hopefully my little trick helps those that do the same and make too big dumplings.

    ★★★★★

    Reply
    • Karen says

      April 23, 2020 at 2:08 pm

      Oh cool Laura! Good job! Thanks for sharing.

      Reply
  19. Renee says

    March 11, 2020 at 6:10 pm

    My dumplings weren’t cooked even though i left them for several minutes. Any suggestions?

    Reply
    • Karen says

      March 12, 2020 at 12:26 pm

      Could you make them smaller?

      Reply
  20. Stephanie says

    February 29, 2020 at 12:56 pm

    Hi Karen! First of all I want to say how much I love your recipes. I use yours more then anyone else’s. Can I use more veggies then it calls for? It doesn’t look like there are a lot in there. Can’t wait to make it!

    ★★★★★

    Reply
    • Karen says

      February 29, 2020 at 1:46 pm

      Yes you for sure can! and thank you for following along 🙂

      Reply
  21. Christine Olsen says

    February 28, 2020 at 7:05 pm

    OMG!!!!! This is soooooooo delicious!! I sauteed celery and onion in the butter first. I also did approximately 3/4 flour for the slurry. I also used skinless, boneless thighs. I will be making this again very soon!! Thank you for such an easy, delicious recipe!!

    ★★★★★

    Reply
    • Karen says

      February 29, 2020 at 1:52 pm

      You’re welcome Christine! Thank you for sharing your experience 🙂

      Reply
  22. Centhea says

    February 28, 2020 at 5:49 pm

    I made this tonight and we loved it. So quick and easy compared to doing it on the stove. Thank you!

    ★★★★★

    Reply
    • Karen says

      February 29, 2020 at 1:54 pm

      so glad to hear this Centhea!

      Reply
  23. Cheri lee says

    February 14, 2020 at 5:41 pm

    O. M. G. O. M. G. The “jump to recipe” is awesome!!!!!!!

    Reply
    • Karen says

      February 15, 2020 at 7:45 pm

      Glad it is helpful to you Cheri!

      Reply
  24. Nora says

    February 9, 2020 at 5:37 pm

    Rainy Sunday here in So. Cal. so I decided to make this recipe. Awesome flavor. Easy to follow directions. I used frozen breasts and 6-8 drumettes-skin on, which added more flavor. I used a carton (32 oz.) of broth which was a tad more than the recipe called for. I had a can of biscuits that I cut into quarters for my dumplings. Simmered a bit longer to cook the denser biscuit dough. Turned out perfect with lots of gravy-like soup. Not too thick, but not runny either. I do agree with Viki’s comment and will try cornstarch next time to thicken broth as there was a hint of flour flavor to the soup. But overall an excellent recipe and will definitely make this again!

    Reply
    • Karen says

      February 11, 2020 at 12:57 pm

      Glad you liked it Nora!

      Reply
  25. Angelica Derouen says

    January 28, 2020 at 1:49 pm

    I have a question. The way the pressure part is worded is confusing to me. Is “high pressure” for both thaw and frozen chicken? Or is it normal pressure for thaw and high pressure for frozen?

    Reply
    • Karen says

      January 29, 2020 at 12:25 pm

      it is high pressure. always high pressure on my recipe. I never use low pressure.

      Reply
      • Angelica Derouen says

        January 29, 2020 at 9:46 pm

        Thanks so much!

        Reply
        • ChristaAlyssa says

          April 26, 2020 at 4:48 pm

          I was reading somewhere that if it’s meat it’s always high pressure. If you’re cooking just veggies you don’t need high. But most of the time we all cook with meat so high pressure is good so it makes the meat super tender.

          Reply
  26. Monique k says

    December 8, 2019 at 6:49 pm

    I used canned biscuits and they did not cook. It said on another recipe to pressure cook for 3 minutes. They still were doughy and flat now. It also dried up the liquid. How do you cook can biscuits in the Instant Pot?

    Reply
    • Karen says

      December 9, 2019 at 3:28 pm

      Hi Monique, I’m sorry! That stinks. I haven’t ever used canned biscuits for this recipe. I am not sure how to do it, although if I were to guess I would have tried what you did. Sorry that I can’t be more helpful.

      Reply
    • sharon says

      December 21, 2019 at 6:26 pm

      I used a recipe from another sight, and it said to cut the biscuits into quarters and pressure cook on high for 4 minutes. They turned out good.

      Reply
    • Nora says

      February 9, 2020 at 5:45 pm

      I used canned biscuits. I cut them into quarters. Set IP on Sauté ( high) and add your slurry. Let the soup come to a boil. Add the cut biscuits and boil for 7-10 minutes. Stir constantly until dough is cooked.

      Reply
  27. Glenda says

    November 7, 2019 at 10:52 am

    I have Precooked chicken how would I make chicken and dumplings in an instapot

    Reply
    • Karen says

      November 7, 2019 at 1:01 pm

      I’d follow the recipe here except cook for 5 minutes with 5-10 minute npr.

      Reply
  28. Jane Boice says

    September 19, 2019 at 8:38 pm

    I like the recipe, but three cups of milk and one cup of flour seems like a bit too much. I thInk I’ll try it with half.that amount of milk and flour.

    Reply
    • Karen says

      September 20, 2019 at 12:38 pm

      I bet that would be just fine!

      Reply
    • Ruth Elmore says

      October 2, 2019 at 9:17 am

      I did 3 cups whole milk and 1 cup flour. It was way too thick, and burned on the bottom of the instant pot. Ended up transferring soup to large pot on stove, and adding 4 cups chicken stock to thin it out.

      Reply
  29. Marla says

    September 8, 2019 at 9:29 am

    Gonna make this today. Has anyone doubled this? I have the 8 qt and a ton of mouths to feed. I also like the Grands idea!! Welcome fall!!!

    Reply
    • Karen says

      September 9, 2019 at 12:35 pm

      You may want to just 1 1/2 times the recipe. I don’t think it would all fit if you tried to double it.

      Reply
      • Dinah says

        September 29, 2019 at 5:09 am

        Do you think I could use coconut milk instead and rice flour?

        Reply
        • Karen says

          September 30, 2019 at 3:04 pm

          Yeah, probably. It probably will affect the taste a lot though. Definitely won’t be the same.

          Reply
    • Tina says

      January 27, 2020 at 5:20 pm

      Do you know if you can use silk (soy milk). My daughter had a dairy intolerance.

      Reply
  30. Sally Gordin says

    July 22, 2019 at 12:32 am

    I can’t wait to try this. Thank you for sharing!!

    Reply
    • Karen says

      July 22, 2019 at 12:25 pm

      You’re welcome Sally!

      Reply
  31. Kris l says

    July 11, 2019 at 5:29 pm

    I just made this. The flavor was really good. I decreased the floor when thickening to 1/2 cup and it didn’t thicken too much. In fact, I think it was perfect!

    ★★★★

    Reply
    • Karen says

      July 12, 2019 at 12:50 pm

      GREAT! Thanks for sharing your experience 🙂

      Reply
    • Shannon says

      April 14, 2020 at 2:32 pm

      Can you use bone in chicken breast for this recipe? Would have happen to know if the cooktime changes much?

      ★★★★★

      Reply
      • Karen says

        April 15, 2020 at 12:38 pm

        You could, then debone them after they’ve cooked. I’d use the same cooking time.

        Reply
  32. Tiffany says

    June 26, 2019 at 7:58 pm

    Ridiculous! This is so delicious and so quick and easy! Even my husband said he liked it and wanted to eat it again. Thanks for the recipe! 🙌🏻

    ★★★★★

    Reply
    • Karen says

      June 27, 2019 at 11:35 am

      Hooray!! Thanks Tiffany.

      Reply
  33. Brittany Blankenship says

    June 9, 2019 at 7:25 am

    I am craving chicken and dumplings and this looks great! However I prefer the big thick noodle-type dumplings. I buy them frozen and you have to boil them in the soup (on the stove) for 45 min. Any idea how long I should do in the IP?

    Reply
    • Karen says

      June 10, 2019 at 8:04 pm

      no idea! you could cook them on the stove while all the stuff is in the ip and then throw them in after pressure has released.

      Reply
    • Wendy McBride says

      June 25, 2019 at 8:48 pm

      https://www.simplyhappyfoodie.com/instant-pot-chicken-noodles/ Brittany maybe this one will help you.

      Reply
  34. Earl Gertz says

    May 17, 2019 at 3:36 pm

    I cooked these last night. I to had not had these for 50++ years and i had to do it. The gravy /sauce was excellent. the only problem was the dumplings, were not quiet done. My mother said I should have covered the pot for 10 minutes to let them finish off. Next time. We loved it, the weather here in Northern Calif. has been perfect for a cool weather meal.

    Reply
    • Karen says

      May 20, 2019 at 11:36 am

      Hi Earl, thanks for chiming me! You could also make smaller dumplings so they cook quicker. Northern California sounds really nice!

      Reply
  35. Michele S. says

    May 11, 2019 at 7:30 pm

    This was a winner with my husband. And he is hard to please. We keep kosher so I subbed out the milk for almond milk and the butter for margarine. It was still delicious.

    ★★★★★

    Reply
    • Karen says

      May 13, 2019 at 1:59 pm

      So glad you and your husband enjoyed it Michele!

      Reply
    • Tammy Monroe says

      September 11, 2019 at 5:16 am

      This sounds and looks so good. However I am trying to make mine with a whole fryer. Can you help me out on cooking with a thawed fryer?

      Reply
  36. Sarah says

    May 2, 2019 at 5:36 pm

    I made this according to the recipe and found it was super thick, and the dumplings never cooked up. The result was it tasted like raw dough. I think it would have been ok to omit the flour and milk slurry and use something like water and corn starch to thicken. Sadly I threw out the full pot.

    Reply
    • Kat says

      September 9, 2019 at 5:18 pm

      I’m making this right now and getting that same result. 🙁

      Reply
  37. Rose says

    April 27, 2019 at 10:56 am

    Am I reading this recipe correctly, the dumplings are added before the vegetables?

    Reply
    • Karen says

      April 27, 2019 at 10:14 pm

      Yeah, they’re kind of added simultaneously.

      Reply
  38. Laura says

    April 25, 2019 at 7:29 pm

    Thanks for this recipe. Looking forward to trying it out. I’ve always made my dumplings but instead of milk, I use chicken broth and add parsley. My 50 year old son’s favorite meal. Will let you know my results.

    Reply
    • Karen says

      April 26, 2019 at 8:38 am

      Thanks Laura! I hope you like it 🙂

      Reply
  39. Ariana says

    April 22, 2019 at 1:41 pm

    Hi Karen! I love your recipes and try to make a new one each Sunday night – it’s a great way to familiarize myself with my IP and also to try some really delish food! 🙂 I made this recipe last night – really yummy! I added some (separately steamed) fresh asparagus at the end, and that was a nice touch!
    I did have a question for you – I’m not sure if anyone else ran into this issue, but I halved the recipe and so perhaps didn’t get my ratios quite right, but I found the soup to be SUPER thick! I added an extra cup of broth and it was still VERY thick, like sometimes hard to discern the dumplings from the broth thick. Delicious, but really thick! 🙂
    Do you think putting less flour in the slurry next time would help? Or maybe using more broth? I’m sure we’ll want to try this one again…would love to know your thoughts!

    ★★★★

    Reply
    • Karen says

      April 22, 2019 at 1:47 pm

      There was another lady that commented and said hers was super thick. Mine didn’t even seem thick enough. So it’s weird! I would use less flour in the slurry, maybe half as much next time You can always thicken later with more flour if you need to.

      Reply
  40. Alisa Hannifan says

    April 21, 2019 at 6:28 am

    Sounds delicious, gonna have to try this. I think I will try with the canned biscuits, my granny always used them in hers, and perhaps bone broth instead of chicken broth

    ★★★★★

    Reply
    • Karen says

      April 22, 2019 at 8:17 am

      Canned biscuits would be great! Less fuss!

      Reply
  41. sandy gray says

    April 18, 2019 at 10:35 am

    HI, Karen,
    sorry this isn’t to rate this recipe but to ask a question. I”ve been copying & pasting your wonderful recipes into a file just for my IP, but the last week or so, I’m not able to paste them. It just doesn’t respond. (I email them to myself). I tried pasting it directly into my file on my desktop, but there’s no option to “paste”.
    Can you offer any suggestions? Did something change on your website that would affect this?
    Thanks for anyi help!! I don’t want to lose your recipes in the shuffle!!
    sandy

    Reply
    • Bonnie Lippincott says

      April 18, 2019 at 2:19 pm

      In regards to COPYING AND PASTING RECIPES

      I was copying and pasting as well . . . but I found an even easier method. I use the print command on the recipe page to bring the recipe into the “printer mode.” If you save from there and decide you want to print it, it is so many pages.

      So I discovered that after bringing it to the “printer mode” I could click on the three little dots in the right-hand corner and click on print command there. It brings up the pages again and it will only be one or two pages. I either print from there or save them as a pdf in my folder.

      Reply
      • Karen says

        April 19, 2019 at 12:01 pm

        Great tip! Thanks for sharing 🙂

        Reply
    • Karen says

      April 19, 2019 at 12:04 pm

      Hmmm, I didn’t change anything. Did you try using control v? Maybe that would work.

      Reply
      • Jan Messick says

        July 30, 2019 at 3:20 am

        Regarding the dumplings….

        remember the scene in “Raiders of the Lost Ark” when Harrison Ford encountered the sword sweeping adversary in the open marketplace? He didn’t fight him but won swiftly and definitively.

        Use Bisquick!!!!!

        ★★★★

        Reply
  42. Jenne says

    April 17, 2019 at 10:24 pm

    I make this allllll the time, but I throw in a bit if heavy cream, I use Grands biscuits, and cut them into about 6 pieces each with a pizza cutter. It’s almost zero work that way, for me and it tastes delicious! Also, there is a special brand of flour, sold in the baking aisle if the grocery store called Wondra. It is developed for the sole purpose of thickening sauces, soups and gravies, and it’s never failed me! I’ve been making my recipe for years now, and it’s a wonderful way to make yet another classic favorite a quick and easy weeknight meal, thanks to the Instant Pot!
    Thank you for posting!

    Reply
    • Karen says

      April 19, 2019 at 12:08 pm

      OOOOOOO! I will have to try that with the Grands biscuits and the Wondra. Thanks for sharing 🙂

      Reply
    • Danielle says

      September 24, 2019 at 6:56 am

      Do you use a full cup of the wondra?
      Thank you for sharing your tip. Can’t wait to try.

      Reply
    • Brittany says

      December 8, 2019 at 10:03 am

      How much heavy cream did you use for this recipe? 🙂

      Reply
  43. Viki B says

    April 17, 2019 at 5:19 pm

    I made this recipe tonight for dinner. I didn’t have any frozen vegetables so I used fresh. I only cooked the carrots with the chicken and the fresh peas and green beans separately. Even using fresh veggies it was easy to make. It was pretty good but I thought it was a little too much flour for me. I plan to make this again but I think I will thicken it with corn starch. I did like the recipe, and will probably add corn next time. but the fresh veggies were great. Thanks you for sharing..

    ★★★★

    Reply
    • Karen says

      April 19, 2019 at 12:12 pm

      Fresh veggies sound wonderful! Thanks for sharing your experience.

      Reply
  44. Karen says

    April 17, 2019 at 2:16 pm

    My hubby’s eyes lit up when I told him about this recipe. He loves Chicken and Dumplings. Thanks for all your recipes. Your blog is my favorite, go-to for IP and Slow Cooker recipes.

    Reply
    • Karen says

      April 19, 2019 at 12:14 pm

      Awwww, thanks that is so nice to hear!

      Reply
  45. Al Penaluna says

    April 17, 2019 at 1:55 pm

    I’m an old retired geezer. It’s been a very long time since having Chick and Dumblings. I remember having it at my grandmothers home in the mountains of the Sierra Calif about fifty plus years ago. She cooked in a cast iron Dutch oven on a wood cook stove. FANTASTIC!!! I’ve been using insta pot for about seven months now and this looks really good, going to try it. Thank you so very much, Al

    Reply
    • Karen says

      April 19, 2019 at 12:15 pm

      Oh what a nice memory. I love grandma’s and their food!!

      Reply
      • Susan says

        August 26, 2019 at 6:50 pm

        I’m going g to try this tonight, only I am going g to make my dumpling using bisquick like I do when I make on stove. Will let you know how they turn out.

        Reply
        • Karen says

          August 28, 2019 at 10:01 am

          Cool! I love that idea!

          Reply
          • Susan c Fields says

            August 29, 2019 at 8:26 am

            Recipe came out great with the bisquick. will definitely be making this again, just minus the frozen veggies…Hubby didn’t care for them.

            ★★★★★

          • Karen says

            August 29, 2019 at 10:42 am

            Awesome! Glad the bisquick worked 🙂

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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