CHICKEN AND DUMPLING RECIPES USING BISCUITS RECIPES

Steps:

• In crockpot add onion and place chicken breast on on top.
• Sprinkle salt, celery salt, pepper.
• Add condensed soup and chicken broth
• Cut butter into small pieces and add bay leave
• Cook for 3 hours on HIGH
• Take chicken out and shredded with 2 forks
• Add frozen vegetables and cook for 15 minutes on HIGH
• During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
• Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
• Serve and Enjoy!

Steps:

• On Instant Pot™, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
• Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot™ to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.