EASY CHICKEN AND DUMPLINGS WITH CRESCENT ROLLS (+VIDEO)
I'm immediately transported to my great grandmother's kitchen table with her recipe of southern Chicken and Dumplings, using the Instant Pot or stove top.
Provided by Christian Guzman
Categories Main Course Soup
Time 50m
Number Of Ingredients 8
Steps:
- Trim and cut chicken breast. Chop onion.
- Add chicken, onions and FOUR cups chicken broth to Instant Pot. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 5 minutes, then natural release. The entire cook time will be about 25 minutes.
- Remove chicken breast meat from Instant Pot and shred with forks. Set aside.
- Cut up the crescent roll dough into bite sized pieces.
- Press the saute button on Instant Pot and bring the liquid (onions still inside) to a light boil. Begin dropping in the dough, one at a time, stirring constantly to ensure that they don't stick together. Allow to cook, stirring frequently for about 5 minutes. Some Instant Pots will get very hot on saute. Ours is one of them. Turn it to low or even change the setting to slow cook if yours starts going wild and crazy. Go back to saute as it slows down. You want to keep the temperature up so everything cooks but you don't need it to be boiling out of control.
- Return the chicken to Instant Pot. Add pimientos. I only used half the jar. Stir.
- In a small bowl, whisk together ONE cup chicken broth, corn starch, salt and pepper. until there are no lumps. Stir mixture into Instant Pot. Continue cooking on saute, switching back and forth to slow cook as necessary if the heat gets out of hand. Allow to cook for five minutes until thickened or to desired consistency.
- Garnish as desired with cracked pepper and chopped green onion. Makes 8 servings.
Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 14 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 973 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY CHICKEN AND DUMPLINGS
Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You'll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
- On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Nutrition Facts : Calories 640, Carbohydrate 62 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2090 mg, Sugar 10 g, TransFat 0 g
FAST AND EASY CHICKEN AND DUMPLINGS
I just saw this on the R.R. show, Jessica Simpson made it and it looked so easy and yummy I had to save it here fast. Ok I just made this last night and it turned out so good. Made more like a chicken pot pie, I used one crescent roll for the bottom, just laid it out flat, and another for the top. Making it this way you only need 2 packs of rolls. I also threw in some mushrooms before cooking, it was very easy and good. Hubby gives it 4 stars, i would give 5.
Provided by calijenn
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
- Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
- Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
Nutrition Facts : Calories 256, Fat 13.7, SaturatedFat 3.6, Cholesterol 58.5, Sodium 1038.3, Carbohydrate 11.1, Sugar 1.6, Protein 21.7
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