The homemade flat dumplings in this stew are like a thick noodle in texture. If you prefer the fluffy biscuit-style dumplings, you can use store-bought biscuit mix. Prepare the mix for dumplings, drop them by heaping tablespoons into the pot, and cook as directed in the recipe. Be sure to gently stir dumplings to avoid breaking them up.
1 1/3cupsall-purpose flour
2lbsbonelessskinless chicken breasts, cut into 1 inch pieces
1medium onionpeeled and chopped
1medium carrotpeeled and chopped
1/2tspground black pepper
1/2cuphalf and half
In a large bowl combine flour, butter, baking powder, and salt. With your fingers rub the butter into the flour mixture until it resembles coarse sand. Add eggs and milk and mix until mixture forms into a dough ball. Roll out to 1/8 inch thick and cut into 1 inch
Place chicken, onion, celery, carrot, salt, pepper, poultry seasoning, bay leaf, and stock in the Instant Pot®. Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 15 minutes . When the timer beeps, let pressure release naturally, about 20 minutes.
Press the Cancel button, open lid, discard bay leaf, and add prepared dumplings. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, quick-release the pressure. Open lid and stir in half-and-half and peas. Let stand, uncovered, on the Keep Warm setting for 10 minutes. Serve hot.
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