Chicken and Dumplings

Directions:

1. Cook the chicken breasts and shred. Set aside.
2. Dice the onion
3. Pour the chicken broth into the Instant Pot and add the diced chicken, minced onion, dried parsley, peas and carrots, and cream of chicken soup.
4. Stir to combine, ensuring the chicken is fully covered by the soup mixture
5. Cut the biscuits into small bite-sized pieces
6. Place them on top of the other ingredients, ensuring they are evenly spread
7. Secure the lid on the Instant Pot and select Pressure Cook (High Pressure) for 2 minutes
8. Once finished, let the pressure release naturally for 3 minutes, then perform a quick-release
9. Gently stir the mixture to ensure the biscuits are evenly distributed.
10. Add parchment paper to your trays
11. Spread the chicken and dumplings evenly onto your trays
12. Add dividers if using. We like the 10-portion setting
13. Pre Freeze when possible
14. Freeze dry (my cycle time was 65  hours, but I did not pre-freeze)
15. Store in jars for short-term use or in mylar bags for long-term storage