Best-Ever Chicken and Dumplings (Fluffy Biscuit-Style)
I was the weird kid growing up who wanted brownies instead of birthday cake and chicken and dumplings instead of pizza. I thought that my moms recipe for Chicken and Dumplings was the best in the world. Unfortunately it was anything but.
What we didn’t know was that the ultra processed condensed cream of chicken soup was full of MSG, wheat, soy, and seed oils. And the Bisquick she used to make the biscuits was full of cottonseed oil and the worst possible wheat on the planet, especially for those with the MTHFR gene mutation, which we all had.
Instead of nourishing us, our beloved Chicken and Dumplings was an inflammatory cocktail. If you know anything about me, you know that in 2017 I decided to make over my families lifestyle. We were riddled with rashes, autoimmune disease, hair loss, rampant inflammation, and I had 125 pounds to lose. We’d tried everything from pharmaceuticals to essential oils and with one last ditch attempt at healing I decided to makeover our pantry and refrigerator.
It was then that something miraculous happened. We started to get better. I wasn’t hungry and scrounging for food all the time but satisfied, food noise vanquished. My husbands eczema went away, my thyroid disease went into remission, and I lost 125 pounds in a year.
It. Was. The. Food.
Hippocrates said, “let food be thy medicine, and let thy medicine be food.” and for the last 8 years of our life, we have. By creating recipes like this Best-Ever Chicken and Dumplings (Fluffy Biscuit-Style) we have turned what could have been a temporary diet into a lifelong change. Not only correcting course for ourselves but future generations of our family!
For other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!
Best-Ever Chicken & Dumplings (Fluffy Biscuit-Style)
Print RecipeIngredients
For the chicken and broth:
- 3 pounds boneless skinless chicken breast or thighs
- 8 cups chicken bone broth or stock
- 4 large carrots, diced
- 1 head celery, diced
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme or a couple sprigs of fresh
- 1 tablespoon sea salt
- 1 1/2 teaspoons ground black pepper
For the dumplings:
- 2 cups kamut flour or organic, unfortified, unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons applesauce, extra virgin olive oil, or grassfed butter or ghee
- 3/4 cup whole fat coconut milk or heavy whipping cream, plus extra as needed
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
For finishing:
- 1/2 cup whole fat coconut milk or heavy whipping cream (optional, for richness)
- 1/2 pound fresh green beans, cut into thirds
- salt and pepper, to taste
Instructions
- Make the broth: In a 6 or 8 quart Instant Pot, place chicken, stock, veggies, bay leaves, thyme, salt, and pepper. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/ – buttons until the display reads 30 minutes.
- Prepare dumplings: In a stand mixer combine the kamut, baking powder, applesauce, coconut milk, parsley, onion powder, garlic powder, and sea salt with the dough hook attachment. Mix until the dough forms a ball, adding a little bit of extra coconut milk as needed. Set aside.
- Shred chicken: When the cooker beeps to let you know it's finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes-it's hot. Remove chicken pieces, let cool slightly, and shred meat. Remove the bay leaves and discard. Return shredded chicken to the pot.
- Optional richness: Stir in coconut milk for a velvety base. Adjust seasoning with more salt/pepper and add green beans. Keep at a low simmer, on the Saute function .
- Cook dumplings: Drop spoonfuls of dough (about golf-ball size) into the simmering stew. Cover with a tight-fitting lid and cook without peeking for 15–20 minutes, until dumplings are puffed and cooked through.
- Serve: Ladle into bowls and enjoy steaming hot.
