This recipe makes about 8 cups
Directions:
- Cook the chicken breasts and shred. Set aside.
- Dice the onion
- 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.
- Stir to combine, ensuring the chicken is fully covered by the soup mixture
- Cut the biscuits into small bite-sized pieces
- Place them on top of the other ingredients, ensuring they are evenly spread
- Secure the lid on the Instant Pot and select Pressure Cook (High Pressure) for 2 minutes
- Once finished, let the pressure release naturally for 3 minutes, then perform a quick-release
- Gently stir the mixture to ensure the biscuits are evenly distributed.
- Add parchment paper to your trays
- Spread the chicken and dumplings evenly onto your trays
- Add dividers if using. We like the 10-portion setting
- Pre Freeze when possible
- Freeze dry (my cycle time was 65Â hours, but I did not pre-freeze)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 of your ten divider portions or about 1 ½ cups of the freeze-dried fried chicken and dumplings to a bowl, jar, or mylar bag. Add about ⅔ cup of boiling water. Cover and let it sit for 5 minutes. Repeat for 5 more minutes. Enjoy
Notes:
The biscuits had a difficult time rehydrating. It might be better to freeze-dry the biscuits separately and then add them to the chicken mixture when you bag them or when you rehydrate.
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Nutritional Value Per 2 divider portions or about 1 ½ cups of chicken and dumplings
Calories 540   Protein 35 g  Fat 21 g  Carbohydrates 53 g  Fiber 3 g  Sugar 6 g
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Cycle times & rehydration for reference only. Your results may vary.
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