• Cooking Time: 30 minutes
  • Servings: 8-10
  • Preparation Time: 25 minutes


The work for this recipe is in cooking the chicken and broth for the dumplings. You can use any good biscuit recipe or like me I use canned buttermilk biscuits cut into quarters. This is cooked in a pressure cooker.


  • 32 ounces chicken stock
  • 3 cups water
  • 1 clove of garlic
  • 1 tablespoon poultry seasoning
  • 4 fresh bay leaves
  • 4 carrots peeled and quarters
  • 5 tablespoons butter
  • 1/4 cup wondra flour
  • 1 whole chicken
  • I can of buttermilk biscuits


  • Combine the ingredients everything but the flour into pressure cooker.
  • Cover, lock, and cook on LOW PRESSURE for 15 minutes.
  • After 15 minutes, lower pressure with quick release method.
  • Remove chicken and bay leaves
  • Combine or cut biscuits into quarters dumpling
  • Bring liquid in pressure cooker to a boil.
  • Add wondra flour whip into broth
  • drop quartered sized dumplings into boiling broth.
  • Cover over high heat.
  • Cook for 5-7 minutes.
  • Shred Chicken off bone as dumplings cook.
  • Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

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