Verity’s Chicken & Dumplings

Ingredients

• 2 lbs skinless, boneless chicken breast, cubed
• 2 Tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 leeks, sliced
• 5 carrots, chopped
• 5 stalks celery, chopped
• 4 Tbsp butter
• 4 Tbsp flour
• 1 tsp dried thyme
• 2 tsp salt
• 6 cups chicken stock
• 1/2 cup heavy cream
• 10 oz fresh or frozen peas

Dumplings

• 1 1/2  cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1  cup heavy cream
• 1 egg

Heat oil in large dutch oven. Sear chicken on both sides. Remove from pot and set aside. Add onion, carrots, celery and leeks. Cook until tender. Add garlic and cook 2 more minutes. Reduce heat. Add butter and flour, stirring constantly until flour starts to brown, about 3 minutes. Return chicken to the pot along with thyme and salt. Add chicken stock and cream. Bring to a simmer and add peas. Cover and cook for 15 minutes.  Meanwhile, make the dumplings by stirring all ingredients together. Do not overmix. Drop by spoonfuls into simmering dutch oven. Cover and cook until dumplings are cooked through, about 15-20 minutes. 

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   It’s been awhile since I’ve made the instant pot version, I’m sorry.

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