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PRESSURE COOKER CHICKEN AND DUMPLING CASSEROLE
Pressure Cooker Chicken and Dumpling Casserole
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INGREDIENTS
- 8 chicken thighs, boneless and skinless
- 2 cups chicken broth
- 1 cup dry wine
- 2 tsp minced garlic (about 4 cloves)
- 2 cups whole grain biscuit mix
- 2/3 cup skim milk
- 1 tablespoon dried dill
DIRECTIONS
Add chicken thighs, broth, wine and garlic to cooker and cook for 6 minutes under high pressure. Reduce pressure quickly under cold water. Combine biscuit mix, milk, and dill and drop large spoonfuls into boiling chicken broth. Cook uncovered for 6 minutes.
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