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Best-Ever Chicken & Dumplings (Fluffy Biscuit-Style)

Servings: 6
Author: Brittany Williams

Ingredients

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.