The Perfect Sunday Dish
A down home comfort food that will feed your soul, and your hungry family for at least a couple days! I love this instant pot chicken and dumpling casserole dish because it is super easy and uses pantry ingredients that allows this meal to be very budget friendly! With Cody and I on our debt free journey, we love shopping from our pantry first. Super simple and I have the ability to actually sit down and relax while I let my instant pot and oven do all the heavy lifting.
Cody also enjoys this dish and the ability and ease to take this with him to work . Microwave instant pot chicken and dumpling casserole leftovers for 1-2 minutes and you have a very tasty and filling lunch. One amazing perk about this recipe is that you can even make the casserole is a disposable metal pan and freeze for a quick weeknight meal later! Just pop in the oven at 450 degrees and 30 minutes and wola! A premade freezer meal that didn’t cost you an arm and a leg and come from the freezer section of Walmart.
If you are looking for a wholesome meal that will quickly become you and your families favorite, give this one a try! Below is the full recipe as well as some additional notes on the bottom so you can the over peppered chicken that i mistakenly created the first time I made this dish.
From my family to yours, enjoy and eat up!
Instant Pot Chicken and Dumpling Casserole
Equipment
- Instant Pot
- Oven
- 9x13 Casserole Dish
Ingredients
- 2-3 Chicken breasts
- 15 oz Peas canned peas frozen
- 15 oz Corn canned corn or frozen
- 15 oz Carrots (optional)
- 1 1/2 cup of chicken broth I use better than bouillon
- 10.5 oz Cream of chicken soup
- 1 Tbsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Parsley
- Bisquick mix or canned biscuits
Instructions
- Preheat Oven to 420
- Place chicken breasts in instant pot with 1 1/2 cups of water. Cook on normal pressure on meat setting for 8-10 minutes- depending on chicken breast size. Let natural release for 5-10 minutes.
- While chicken is cooking make biscuits using your Bisquick mix and set to side. (you may use water as a substitution for milk in the Bisquick biscuit recipe)
- After chicken is done cooking pull out chicken and place on a separate plate and shred thoroughly.
- before replacing shredded chicken cover tsp in better than bouillon and stir into remaining liquid in instant pot until a broth is created.
- After broth is created, return shredded chicken to instant pot and stir in cream of chicken soup.
- The soup will thicken the broth, Next stir in your seasoning and vegetables until well combined.
- Pour your mixture from your instant pot into your 9x13 casserole dish.
- With biscuit mix that we set to side, separate golf ball sized sections of dough and place across the casserole evenly.
- Lastly, place your chicken and dumplings into oven until it becomes golden brown on top about 5-10 minutes.
- Allow to cool and enjoy!
Notes
I hope you enjoyed making this meal and that you and your family had plenty of left overs for lunches and even midnight snacks.
Let me know below in the comments if you tried this recipe. Any and all recipe suggestions are welcomed, please remember cooking is personalized and everyone has their own taste. Thank you for making Instant pot chicken and dumpling casserole.
