Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Our Creamy Chicken with Cornmeal Dumplings recipe is a delicious combination of unique and savory flavors. The fresh vegetables, garlic, and basil artfully complement the homemade cornmeal dumplings.

Source: Better Homes and Gardens


Recipe Summary

13 mins
28 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Cut chicken into 3/4-inch pieces. In a 4- or 6-quart pressure cooker combine chicken, desired vegetables, corn, garlic, 1/2 teaspoon salt, basil, mustard, 1/8 teaspoon black pepper, and vegetable broth or water.

  • Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.

  • While mixture cooks, in a small bowl stir together the 1/3 cup flour, cornmeal, baking powder, the 1/8 teaspoon salt, and dash black pepper. Combine the 1/4 cup milk and cooking oil; add to flour mixture, stirring just until combined.

  • Quick-release the pressure. Carefully remove lid.

  • In a small mixing bowl stir together the 1/4 cup flour and the 3/4 cup milk; add to the pressure cooker. Cook and stir over medium heat until thickened and bubbly. Drop dumpling batter from a tablespoon to make 4 mounds atop bubbling chicken mixture. Cover loosely (do not lock lid) and simmer for 10 to 12 minutes or until a wooden toothpick inserted near center of dumpling comes out clean. Makes 4 main-dish servings.

Nutrition Facts

387 calories; fat 12g; cholesterol 49mg; saturated fat 3g; carbohydrates 50g; insoluble fiber 4g; protein 24g; vitamin a 2482.9RE; vitamin c 5.9mg; sodium 793mg; calcium 171.6mg; iron 3.6mg.