Growing up in "da U.P., Eh", and still calling it my home, I am no stranger to chicken and dumplings. My Mom made it like you do, except she started with a whole, raw chicken. I took her recipe and altered it. I remove the chicken meat from the raw chicken, fry the bones and skin until browned, in just the fat from the chicken skin, and then add the bones and skin to my pressure cooker, after breaking the bones to get all of the goodness out of them. Cook under pressure for 30 minutes while I prepare the rest of the ingredients.
I then strain the broth through a sieve to remove everything, and place back into the PC. Add the veggies and bring up to pressure. Cook for seven minutes.
While the PC is doing its thing, I lightly brown and season the cubed chicken. I release the pressure and add the dumplings just as you said. When I serve the soup, I place the soup and chicken into the bowls, then place a dumpling on top, with a pat of butter on top of the dumpling.
Really, the only difference between what we make is that I add onion chunks with my veggies, and omit the peas. And I use the pressure cooker to make a very rich broth.
I love chicken and dumplings. PPT, you rock. I wish I had some right now. I just finished shoveling snow for the last two hours. I'm sitting here trying to type as I shiver. Funny, I didn't feel cold when I was outside. It wasn't until I came in and drained a tall glass of ice water.
I'm thinking some hot cocoa might help me out.
Seeeeeya; Chief Longwind of the North