Chicken and Dumplings

One of my favorite childhood meals was my mom’s Chicken & Dumplings. On this cool Monday evening I decided to use my new pressure cooker to re-create this delightful comfort food.

I seasoned 3 chicken beasts with Tony’s Cajun Seasoning and seared both sides in olive oil. While this was happening, I diced up four carrots, 3 stalks of celery and one sweet onion.

I pulled the chicken out and put in the veggies, cooked them down for a few minutes, added a couple tablespoons of garlic, let the come to flavor, and then poured in 1 1/2 cups of low sodium chicken bone broth. I added some thyme, black pepper and a couple bay leafs. I put the chicken back in and put the pressure cooker lid on and brought it to a steam for 8 minutes.

While this cooked, I mixed 1 1/2 cups of all purpose flour, 2 tablespoons of baking soda and 1/2 teaspoon of salt. Once blended I added 2 tablespoons of room temperature grass-fed butter and mixed it well. To this I poured in 3/4 cup of A2 milk and folded it many times on a floured board. I rolled this out to about 1/4″ thick and cut it into squares.

I pulled the chicken out and shredded it with two forks. This went back into the pot with a cup of frozen petite peas. I made a corn starch slurry (about 1/4 cup) and mixed it in. On top of this I layered the raw dumplings and put the lid back on and pressure cooked for 10 minutes.

The result was an incredibly satisfying, and fairly healthy dinner.