Gluten Free Chicken and Dumplings

by Lyndall Kriedemann

Easy gluten-free chicken and dumplings with a dairy-free option. Gluten-Free chicken and dumplings is a super easy one-pot dinner to make. It's a delicious and filling meal that can be on your table in less than 40 minutes. A classic comfort food recipe your whole family is sure to enjoy!

Ingredients 

Chicken

  • 3-4 cups cooked skinless chicken breasts, , diced (I like to use chicken from a rotisserie chicken. Or I boil the chicken breasts. )
  • 4 cups chicken broth
  • 2 cups frozen mixed vegetables
  • 1 tablespoon sage, , dried
  • 1 tablespoon thyme, , dried
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt
  • 2 cups milk, , dairy-free use coconut or almond milk
  • 6 tablespoons cornstarch

Dumplings

  • 1 1/2 cups Bisquick Gluten Free mix, (see recipe notes to make your own gluten-free Bisquick)
  • 2 eggs, , whisked
  • 2/3 cup milk, , dairy-free use coconut or almond milk
  • 4 tablespoons unsalted butter, , melted (dairy-free use Plant Butter or coconut oil)

Instructions 

  1. In a large pot add chicken broth, diced chicken, frozen vegetables, sage, thyme and onion powder. Bring to a low boil over medium heat.
  2. In a small bowl add milk and cornstarch together and stir until the cornstarch is dissolved.
  3. Pour milk mixture into the large pot with the chicken broth and stir until fully combined. Continue to boil.
  4. In a medium-sized bowl whisk eggs.
  5. Add gluten-free Bisquick to eggs and stir.
  6. Add melted butter and milk to the Bisquick mixture and stir until fully combined. The batter will be sticky.
  7. Drop heaping spoonfuls into the chicken broth mixture. (I like to use an ice cream scoop because I like my dumplings big.)
  8. Reduce heat to low and cook for 10 minutes.
  9. Cover and cook for an additional 15 minutes.
  10. Remove from heat and serve. 
  11. Enjoy!
  12. Leftovers can be refrigerated and reheated.

Notes

If you do not have the gluten-free Bisquick, you can make your own with this recipe.

One of the shortcuts that I use to make my chicken and dumplings so easy, is that I buy a gluten-free rotisserie chicken and use the already cooked meat. It makes it easy peasy! Otherwise, I just boil a few chicken breasts and then dice them up.

For dairy-free option: I like to cook and bake with Plant Butter and almond, or coconut milk. 

Leftovers can be refrigerated and reheated.

Pro Tip: I like to use an ice cream scoop because I like my dumplings big and fluffy.

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