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 

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.
Serves 4.