Weeknight Chicken and Dumplings

A friend recently posted some type of chicken and dumplings dish that looked yummy. I asked for the recipe, but as one was not forthcoming (ahem), I decided to try one I found online entitled 30-Minute Chicken and Dumplings. Hmm...too good to be true? Nope! True and truly good! Typically, I prefer my southern family’s rolled out/slider type of dumplings, but this style is faster and still very tasty. They are very much like the kind you get at Cracker Barrel. And of course, I made this dish in my magic pot!

IP 30-Minute Chicken and Dumplings
(Source: Adapted from The Slow-Roasted Italian)

5 cups chicken broth
2 tablespoons butter
1 tablespoon dried parsley
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground celery
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast (I used boneless, skinless thighs)
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots (or mixed vegetables)

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons butter (softened)
1 cup milk

In the liner of the Instant Pot on saute mode, bring the chicken broth, butter, parsley, poultry seasoning, onion powder, garlic powder, ground celery, basil, thyme and black pepper to a boil.
Meanwhile, cut chicken into one-3/4-inch pieces. Add to the pot and stir to combine.

In a large bowl, whisk the flour and milk together until smooth. Slowly pour the slurry into the IP, stirring constantly. Add frozen vegetables.

Meanwhile combine dumpling ingredients in a medium bowl. Mix the dry ingredients and the butter with a fork. Gradually add the milk until just combined. Drop dumplings into the soup one tablespoon at a time. Reduce pot to low saute and cook until soup is thick enough to coat the back of a spoon, about ten minutes.