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Gluten Free Chicken and Dumplings

A close-up of a white bowl filled with creamy gluten free chicken and dumplings, featuring shredded chicken and sliced carrots.
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Make rich, creamy gluten free chicken and dumplings using simple ingredients for a comforting meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups gluten free chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy free
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup gluten free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup cold milk (dairy or non-dairy)
  • 1/4 cup cold butter, cut into small pieces

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Return the chicken to the pot. Pour in the chicken broth, thyme, pepper, and salt. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
  4. While the chicken simmers, prepare the dumplings. In a medium bowl, whisk together the gluten free flour blend, baking powder, and salt.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cold milk until just combined to form a soft dough. Do not overmix.
  6. Remove the lid from the pot. Stir the heavy cream into the simmering broth mixture.
  7. Drop the dumpling dough by spoonfuls onto the simmering stew. Do not crowd the dumplings.
  8. Cover the pot tightly and cook for 15 minutes without lifting the lid to allow the dumplings to steam and cook through.
  9. Serve hot.

Notes

  • For Crockpot cooking: Combine all ingredients except the dumpling dough in the slow cooker. Cook on low for 6-8 hours. Drop dumplings on top during the last 30 minutes of cooking, cover, and cook until done.
  • For Instant Pot: Use the Sauté function to brown the chicken and cook vegetables. Add broth and seasonings, then pressure cook for 5 minutes, followed by a natural pressure release for 5 minutes. Stir in cream. Drop dumplings on top, cover, and use the Steam function for 5 minutes.
  • To make dairy free, use coconut milk instead of heavy cream and use non-dairy milk for the dumplings.

Nutrition

Find it online: https://savoryskies.com/gluten-free-chicken-and-dumplings/