One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

The pressure builds and you start counting down minutes until you eat. You sense this cozy, hearty meal coming together real quick with your trusty pressure cooker. There's this kinda excitement in the kitchen as the steam starts to hiss right on time.

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You catch the warm smells growing, that broth depth thickening nice and slow even when the clock's ticking fast. It pulls you in closer, making you wanna grab a spoon already. That tender pull of chicken and dumplings just waiting for you to dive in, no fuss at all.

And when you spot those steam cues, you know its almost time. You remember the quick release trick and get ready to plate up something that tastes way better than the effort you put in. This ones real easy for anyone who loves comfort in a bowl.

What Makes Pressure Cooking Win Every Round

• Pressure cooking seals in flavors fast so everything tastes richer without long wait.
• Quick release means you get your food hot and ready right when its done.
• Tender pull on chicken like no other, melts in your mouth after just a short cook.
• Less cleanup cause you use one pot and one lid for the whole recipe.
• Broth depth develops even with quick cooking, gives you that cozy feeling.
• Cooking times cut way down which means less hangry moments.
• Steam cues help you tell exactly when your dish is perfect every time.

Your Simple Ingredient Checklist

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• 2 cans condensed cream of chicken soup (10.5 ounces each)
• 3 cans chicken broth (14 ounces each)
• 3 cups shredded cooked chicken meat
• 2 cans refrigerated biscuit dough (10 ounces each)
• Optional salt and pepper to taste if you wanna tweak the seasoning
• Butter for greasing if you prefer, but not necessary
• Fresh parsley for garnish if you feel fancy
• A little garlic powder or onion powder, just for some extra flavor kick
• Water for adjusting broth consistency if too thick

These simple pantry staples come together neatly without a big grocery haul. You gotta keep it easy and straightforward. The shredded chicken is already cooked, which means you skip a step and get right into mixing with soup and broth. The biscuit dough drops in like little fluffy pillows that cook up soft and pillowy.

The Full Pressure Cooker Journey

Step one, start on medium heat in your pressure cooker pot without the lid. Combine the cream of chicken soup and all that chicken broth. Stir it up until it smooths out real nice and then bring it just to a simmer.

Next, toss your shredded cooked chicken into that brothy goodness. Stir well so it all mixes together. Drop the heat low and keep it gentle while you get ready for the dough.

Step three, cut up those cans of refrigerated biscuit dough into small, bite-sized pieces. You want 'em pretty small so they cook right through.

Now add those biscuit bits one by one into the simmering soup mix. Stir gently so they dont stick to each other or the pot bottom.

Cover your pot with the lid and let it cook for about 15 to 20 minutes. This is when the steam cues tell you all is coming together as the dumplings pop up soft and fluffy.

When the time's up, use the quick release to let all that pressure out fast so you can get to the good stuff sooner. Be careful with the steam, its super hot.

Finally, stir everything gently one last time. Spoon that warm comfort right into bowls and get ready to savor what you made. You just did a pressure cooker win with minimal work.

Time Savers That Actually Work

• Use pre-cooked shredded chicken, so you skip the cooking step and jump right to simmer.
• Grab refrigerated biscuit dough instead of making dumplings from scratch.
• Measure out your soup and broth ahead in a big bowl for fast dumping into the pot.
• While the broth simmers, cut your biscuit dough pieces to save time waiting.
• Use quick release at the end to stop cooking right away and avoid mushy dumplings.

These shortcuts arent about cutting corners, youre just working smarter in the kitchen to get to that cozy, hearty meal faster. You wont miss the fuss but you will taste the warmth.

The Flavor Experience Waiting for You

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The moment your spoon breaks through the fluffy dumpling top, you feel this creamy chicken broth hug your taste buds. Theres this mild richness from the soup mixed with the broth that feels like a warm blanket.

The chicken is tender and pulls apart right on your fork like its been slow cooking all day. You catch a little sweet note from the biscuit dough, soft and comforting with every bite.

Its simple but layered flavor that fills you up and chills any days stress. You remember why you love a homemade meal without needing a mountain of steps or special tricks.

Keeping Leftovers Fresh and Ready

First, you can store leftovers in an airtight container in the fridge. It lasts about 3 to 4 days and stays good enough to reheat and enjoy again.

If you want to freeze some, scoop portions into freezer-safe tubs. Seal tight and freeze for up to 2 months. Thaw overnight in the fridge before reheating slow on the stove or in your pressure cooker on a low steam setting.

Reheat leftovers gently with a splash of water or broth to bring the dumplings back to fluffy life. Avoid overcooking on reheat so they dont turn gummy.

Common Questions and Real Answers

• Can I use fresh chicken instead of pre-cooked? You sure can, but youll need a longer slow release time to get that tender pull. Cook the chicken first in the pot before adding other ingredients.
• What if I dont have refrigerated biscuit dough? You can use your favorite biscuit recipe or store-bought biscuit dough. Just cut into small pieces like described for even cooking.
• Can I add veggies to this recipe? Absolutely, carrots or peas work great. Add them in early so they cook through with the broth.
• Why is my broth too thick? Add a little water or additional broth to loosen it up. Stir well and taste as you go.
• How do I tell when its done? The steam cues and a quick release after cooking time help you spot when the dumplings are fluffy and cooked through.
• Can I make this recipe in a slow cooker? You can but itll take way longer and you wont have the same broth depth or quick release benefits.

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Super Easy Chicken and Dumplings

A quick and cozy pressure cooker chicken and dumplings made from simple pantry staples including biscuit dough, cooked chicken, and broth for ultimate comfort in a bowl.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 8 people

Calories 320 kcal

Equipment

• 1 Pressure cooker for one-pot cooking

Ingredients

  

Main ingredients

• 2 cans condensed cream of chicken soup 10.5 ounces each
• 3 cans chicken broth 14 ounces each
• 3 cups shredded cooked chicken meat
• 2 cans refrigerated biscuit dough 10 ounces each
• salt and pepper to taste, optional
• butter for greasing, optional
• fresh parsley for garnish, optional
• garlic powder or onion powder optional flavor kick
• water optional, to adjust broth thickness

Instructions

 

Instructions

• Start on medium heat in your pressure cooker pot without the lid. Combine the cream of chicken soup and chicken broth and stir until smooth. Bring to a simmer.
• Add shredded cooked chicken and stir to combine. Lower the heat.
• Cut refrigerated biscuit dough into bite-sized pieces.
• Drop dough pieces into the simmering soup mix and stir gently to prevent sticking.
• Close the lid and cook for 15–20 minutes until dumplings are soft and fluffy.
• Use quick release to release pressure. Stir gently before serving.

Notes

Spoon warm comfort right into bowls and get ready to savor what you made. Sprinkle parsley on top, if desired.