ninja foodi chicken and dumplings with biscuits

We’ve had it for several years and it still works great. If you don’t have an Instant Pot, have a look at this 6-Quart Instant Pot (aff link) which we use. If you use canned biscuits, I would recommend that you roll out the biscuit dough a little before cutting them up so they’re thin and will cook more quickly. The different shapes make it look more homemade, don’t you think? Using Canned Biscuits The interesting thing about using crescent rolls is that, when you cut them up, you can cut them a little haphazardly.Īlthough sometimes you don’t have time to carefully cut something up with a knife, right? I quickly ripped them apart instead. Some items are still a little limited during the current medical crisis.

I would have used cut up biscuits too except that there were no canned biscuits at all in our store. My great grandmother used canned biscuits. Or, you can do what I did and use refrigerator crescent rolls. If you want, you can make your own dumplings. I’ve only used half a jar of the pimientos in this recipe and mom intends to make some pimiento cheese spread with the rest. I’ll admit here that we didn’t have pimientos in the pantry. You’ll only need a few ingredients and you may have everything in your pantry already. I have some photos of her on my About Me page. Let rest 10 to 15 minutes before serving.My great grandmother was an excellent cook and she even owned her own diner. When cooking is complete, remove pot from unit and place on a heat-resistant surface. Stir until sauce thickens and bubbles, about 3 minutes.Ĭlose the crisping lid. Add remaining ingredients to pot, except pie crust. Carefully remove lid when unit has finished releasing pressure. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.Īdd chicken and broth to the pot. Allow to preheat for 5 minutes.Īfter 5 minutes, add butter to pot. When cooking is complete, serve the pot pie immediately. Place the entire pot (without the lid) into the conventional oven and bake for 40 minutes, until pie crust has completely cooked. Use the excess pie crust to patch any holes in the crust as necessary, then use a knife to cut 4 slits in the top of the pie crust. Crimp the edges of the crust along the sides of the pot. Place the pie crusts over the top of chicken pot pie filling. When cooking is complete, stir filling to ensure ingredients are not stuck to the bottom of the pot, then remove the pot from heat.Ĭut pie crusts into the shape of the pot. While the filling is cooking, preheat conventional oven to 375☏. Turn dial to BAKE, set temperature to 350☏, set time to 15 minutes, and select START/STOP to continue cooking. Stir to combine, then cover with the lid. Place all remaining ingredients except for pie crust in the pot. When preheating is complete, place oil, onion, celery, and mushrooms in the pot and cook uncovered for 10 minutes, stirring occasionally. Turn dial to SEAR/ SAUTÉ, set temperature to HI, and select START/ STOP to begin preheating.

Ninja foodi chicken and dumplings with biscuits