Grammy's Kitchen · Chicken and Dumplings · Instant pot Chicken and Dumplings
One of 33 chicken and dumplings recipes we measured
It ranks #31 of 33 for broth richness among the chicken and dumplings recipes we compared. 200 cooks on www.eatingonadime.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| liquid | 14% | 151% |
| vegetables and beans | 6% | 36% |
| aromatics | 1% | 17% |
| fat | 0% | 6% |
| salt | 0% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5400 g | 3 Boneless Skinless Chicken Breasts |
| 340 g | 12 oz package of Frozen Mixed Vegetables ((peas and carrots only)) |
| 75 g | 1/2 Onion ((chopped)) |
| 298 g | 2 cans cream of chicken soup ((10.5 oz cans)) |
| 480 g | 2 cups Chicken Broth |
| 6 g | 1 tsp Garlic Salt |
| 1 g | 1/2 tsp Poultry Seasoning |
| 6 g | 1 tsp Salt |
| 1 g | 1/2 tsp Pepper |
| 411 g | 1 can of Biscuits ((10 count)) |
Method: 7 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If I'm using the homemade recipe for the cream of chicken soup do I omit the extra broth or add as is, it seems like a lot of liquid? I doubled the soup recipe because it says it's the equivalent of one can” — a cook, 5.0★
“Tastes great but takes significantly longer than the recipe indicates to make. Used bisquick dumplings instead which worked great with the 4 min pressure cooking.” — a cook, 5.0★