|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken and dumplings is a stick-to-your-ribs, comforting dish that can't be beat on a cold winter night. While classic recipes are the opposite of gluten-free with wheat flour dumplings and a stew thickened with flour, this gluten-free version is just as satisfying. The wheat flour is swapped for a gluten-free flour blend and, while the stew is a bit thinner, it's flavorful and gets some body from a little heavy cream.
This gluten-free chicken and dumplings recipe uses store-bought (or homemade) chicken broth to keep the total time under an hour. It conveniently uses one quart between the stew and the dumplings. The chicken is poached along with veggies and shredded before being added back to the pot. An easy dumpling dough, made using chicken broth for extra flavor, is dropped on top. While some recipes use Bisquick, this recipe is almost just as easy and doesn't contain any preservatives.
To keep the gluten-free dumplings fluffy, use a good cup-for-cup gluten-free flour blend that contains xanthan gum and make sure your baking powder is fresh. Don't open the lid as the dumplings cook—this will help them steam and prevent gummy dumplings.
For the Stew:
1 tablespoon olive oil
1/2 large onion, diced
3 ribs celery, diced
2 medium carrots, diced
2 pounds boneless, skinless chicken breasts or thighs
1 bay leaf
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon ground black pepper
3 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
1/4 cup chopped, packed fresh parsley, divided
For the Dumplings:
1 1/2 cups cup-for-cup gluten-free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup low-sodium chicken broth
3 tablespoons melted butter
1 large egg
Gather the ingredients.
Heat a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the oil followed by the onion. Sauté until beginning to turn translucent, about 3 minutes.
Add the diced celery and carrot and stir. Sauté for another 2 minutes.
Add the chicken, thyme, salt, pepper, and bay leaf, and stir. Add the broth and stir to release any browned bits from the bottom of the pan. Make sure the chicken is mostly submerged in the broth. Turn the heat to medium-high and bring to a simmer.
Reduce the heat to maintain a low simmer and cook until the chicken is cooked through, about 10 minutes for chicken breasts and 15 minutes for chicken thighs.
Meanwhile, make the dumpling dough. In a medium mixing bowl, combine the gluten-free flour blend, baking powder, and salt, and mix.
Add the chicken broth, melted butter, and egg and mix with a wooden spoon just until completely combined. The mixture should look like stiff mashed potatoes. If it is too dry, add a little more broth. Set aside.
Once finished cooking, remove the chicken to a plate and shred or chop. If desired, skim any scum off the top of the stew using a spoon. Add the shredded chicken back to the pot.
Remove the bay leaf. Add the cream and half of the parsley. Taste for seasoning and add salt and pepper as needed.
If not already simmering, bring the mixture to a simmer. Add the dumplings by heaping tablespoon-fulls to the stew, spacing them out slightly. Once all of the dough has been used, cover tightly with the lid.
Reduce the heat to medium-low to maintain a simmer and cook for 15 minutes without opening the lid. Once the 15 minutes are up, remove the lid and test a dumpling using a toothpick. If the toothpick comes out dry, the dumplings are done.
Top with the remaining parsley and serve.
- When buying chicken broth, make sure it is certified gluten-free, like Pacific Foods or Campbell's gluten-free. One way to ensure your broth is gluten-free is to make homemade chicken broth.
- Make sure to use a gluten-free flour blend that is cup-for-cup and contains xanthan gum. The blend used in this recipe is Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
- To ensure fluffy, whole dumplings that don't dissolve and aren't gummy, be sure to: use the right type of flour, ensure that the dough is the correct texture by following the recipe, and don't open the lid while cooking.
- The stew can be made up to two days ahead of time but the dumplings should be made fresh. When ready to serve, reheat and bring to a simmer. Add the dumplings and cook as directed.
- You can use pre-cooked chicken to save some time and effort. After sautéing the vegetables and adding the seasoning and broth, bring to a simmer while you make the dough. Just before adding the dumplings, add the shredded meat from one rotisserie chicken along with the cream and parsley. Continue as directed.
How to Store
- Leftover gluten-free chicken and dumplings should be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop.
- Note that the texture of these dumplings suffer over time. They may become a bit rubbery after storing and reheating.
- We don't recommend freezing gluten-free chicken and dumplings. The stew can be frozen without the dumplings for up to a month.
Can Celiacs Eat Dumplings?
Most dumplings are made using wheat flour, making them unsafe for individuals with Celiacs disease. Gluten-free dumplings, like these, are safe for Celiacs as long as all ingredients used are certified gluten-free.
Can I Use Gluten-Free Bisquick?
To make dumplings using gluten-free Bisquick, follow the instructions on the box for biscuits and drop by the spoonfuls onto the stew. Steam as directed.