Abode Recipes

Cheddar Bay Chick’n & Dumplings (Vegetarian)

March 25, 2020

It’s a time of chaos and uncertainty, I found myself once again in my kitchen. I began to crave a vegetarian rendition of Chicken & Dumplings. I searched my refrigerator and pantry to see if it was possible. The Chicken part did, I as I had my Quorn pieces, cream cheese, onion, and stock. But the dumpling part? not sure. Then I found it. In the back of my pantry, Red Lobster Cheddar Bay Biscuits mix. JACK. POT.

Dumplings Ingredients:

  • Red Lobster Cheddar Bay Biscuits mix
  • 1/2 cup of Sharp Cheddar
  • 3/4 Cold Water
  • Herb Packet
  • 1/4 tbsp of butter

Chicken Ingredients

  • 1 pouch Quorn Chicken Pieces
  • Two 8 oz packages of Cream Cheese
  • 16 oz of vegetable stock.
  • 1/2 cup of mild Cheddar
  • 2 tbsp of butter
  • 1/2 a Sweet onion – quartered
  • Salt and Pepper to taste

Get to cooking:

Preheat the oven to 425 degrees. Add all the chicken ingredients to an Instant Pot.

Instant Pot Settings:

  • Vent closed
  • Beans/Chili
  • Low Pressure
  • 20 min

Let it cook whilst you prepare the Dumplings. Prepare the dough as the instructions say. Form the dough in a circular shape on a baking sheet the size you want the dumplings to be. I made 8 large ones, and used 5 since this makes roughly 5 servings. Then I had 3 to enjoy myself. But you can make them bite-sized as well. Bake for 10 min.

Release the steam from the Instant Pot after cooking for 10 min. Melt the 1/4 tbsp of butter and mix with the contents in the herb packet. When dumplings are finished, brush the herbed butter on top of them. Any leftover butter you can add to the chicken. Place the dumplings on top, and continue cooking for another 7 min, vent closed and same setting.

Serve and enjoy!

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