Pressure Cooker Chicken and Dumpling Casserole
  • 8 chicken thighs, boneless and skinless
  • 2 cups chicken broth
  • 1 cup dry wine
  • 2 tsp minced garlic (about 4 cloves)
  • 2 cups whole grain biscuit mix
  • 2/3 cup skim milk
  • 1 tablespoon dried dill
  1. Add chicken thighs, broth, wine and garlic to cooker and cook for 6 minutes under high pressure. Reduce pressure quickly under cold water. Combine biscuit mix, milk, and dill and drop large spoonfuls into boiling chicken broth. Cook uncovered for 6 minutes.