Home » Recipes » Dinners » Easy Gluten Free Chicken and Dumplings Recipe
Jump to Recipe
by Mary December 16, 2023
This Post May Contain Affiliate Links.
The perfect comfort food made completely gluten-free! This Gluten Free Chicken and Dumplings recipe features tender shredded chicken, veggies, and aromatics simmered to perfection and topped with moist and fluffy dumplings. A dish the whole family will love!
TABLE OF CONTENTS
Why You’ll Love This Recipe
I always crave the coziest meals during the winter months– recipes that warm you up and fill you up! Today, I’m sharing my newest homemade comfort food: Gluten Free Chicken and Dumplings! Packed with protein, veggies, and soft and scrumptious dumplings, this dinner is cozy and comforting in all the best ways!
With only 15 minutes of prep, this meal basically simmers and cooks itself– the perfect recipe for busy weeknights, lazy Sundays, or a big family gathering. Simple ingredients, tons of flavor, and minimal cleanup– the best!
If you love this easy recipe, try one of these family favorite meals: Easy Gluten-Free Meatloaf, Ground Turkey Shepherd’s Pie, or Gluten-Free Chicken Parmesan.
Ingredient Notes
- olive oil
- boneless skinless chicken breasts: Or chicken thighs, if preferred. You can also use a whole chicken or rotisserie chicken with a mix of white meat and dark meat– it’s really up to you!
- ghee or butter
- small onion
- carrots
- celery
- minced garlic
- dried sage
- dried thyme
- dried rosemary
- salt
- gluten free 1:1 flour: My favorite gluten-free flour blend is King Arthur.
- chicken broth or chicken stock
- frozen peas
- half & half: Swap the half and half for your favorite non-dairy milk if desired.
Gluten-Free Dumplings
- almond milk: You can use coconut milk or regular milk as well.
- apple cider vinegar
- gluten-free 1:1 flour: I like to make my dumplings from scratch, but if you prefer to use gluten-free bisquick, that will work as well.
- eggs
- gluten free baking powder
- salt
- melted butter
Step-by-Step Instructions
Step 1
Heat the olive in a large pot or Dutch oven over medium-high heat. Sprinkle both sides of the chicken breasts with salt and black pepper. Add chicken to the pot.
Step 2
Sear the chicken for 3 minutes on each side. Remove and let it rest.
Step 3
To the same pot, add the butter and let it melt. Add the onion, carrots, celery and garlic.
Step 4
Saute for 4-5 minutes until fragrant and beginning to soften.
Step 5
Add in seasonings and GF flour and stir for 30 seconds.
Step 6
Slowly pour in the chicken broth while whisking for another 1-2 minutes
Step 7
Bring to a boil.
Step 8
Add the chicken breasts back into the pot. Reduce heat to medium and cook for 7-8 minutes.
Step 9
Make the dumpling dough while the chicken cooks. Combine all of the dumpling ingredients in a large bowl.
Step 10
Mix until a dough is formed. If it seems runny at all, whisk in 1/4 cup GF flour.
Step 11
Remove the chicken and shred it using 2 forks.
Step 12
Add it back to the pot along with the frozen peas. (Add pre-cooked chicken, if using it, at this point.)
Step 13
Pour in the half & half and stir. Bring to a boil, then reduce to medium-low heat and cook at a gentle simmer.
Step 14
Use a 1-inch cookie scoop to scoop out about 15 dumplings from the dumpling batter. Drop dumplings directly on top of the soup in the pot in an even layer. Spoon some soup over each one.
Step 15
Cover with a lid and cook over medium heat for 15 minutes until the dumplings are cooked through.
Serve topped with fresh parsley, and enjoy!
Expert Tips
- Dairy Free: Use vegan butter and dairy-free milk to make a dairy-free version of this recipe.
- Dumplings: As you make the dumplings, if the dough seems runny at all, whisk in 1/4 cup GF flour.
- Instant Pot: You can use your pressure cooker as your stock pot for this recipe! There’s no need for the pressure cooking aspect, but turn your pot to “sautee” mode and follow all of the recipe instructions.
Serving Tips
This gluten free chicken and dumplings is a complete meal with chicken, vegetables, and dumplings– you can serve it completely on its own or with a side salad if desired.
Storage Tips
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stove top or in the microwave.
Recipe FAQs
Is this chicken and dumplings recipe healthy?
This meal is actually pretty balanced, with 651 calories, 43 grams of protein, and 44 carbs. It’s not the lightest meal, but it’s packed with nourishing and filling ingredients and a great choice in moderation.
Are all dumplings gluten-free?
No, typically dumplings are made with wheat flour. For this recipe, we use gluten free measure for measure flour.
More Classic Recipes Made Gluten Free!
Healthy Chicken Pot Pie Soup
Gluten-Free Chicken Noodle Soup
Tuna Noodle Casserole
One Pot Beef Stroganoff
Old Fashioned Salisbury Steak
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!
Print Recipe Pin Recipe
Easy Gluten Free Chicken and Dumplings Recipe
Yield: 6 servings
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
The perfect comfort food made completely gluten-free! This Gluten Free Chicken and Dumplings recipe features tender shredded chicken, veggies, and aromatics simmered to perfection and topped with moist and fluffy dumplings. A dish the whole family will love!
5 from 9 votes
Leave a Review »
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken breasts, or thighs
- 2 tbsp ghee or butter
- 1 small onion, diced
- 1 cup carrots, diced
- 3 pieces celery, diced
- 3 cloves minced garlic
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1.5 tsp salt
- ¼ cup gluten free 1:1 flour, I like King Arthur Baking brand
- 4.5 cups chicken broth
- 1 cup frozen peas
- 1 cup half & half , or almond milk or coconut milk
Dumplings
- ¾ cup almond milk , or milk of choice
- 1 tsp apple cider vinegar
- 2 cups gluten free 1:1 flour
- 2 eggs
- 3.5 tsp gluten free baking powder
- ¾ tsp salt
- ½ cup melted butter, or vegan butter if preferred
Equipment
Dutch Oven or large pot
Instructions
Heat the olive in a large stock pot over medium high heat. Sprinkle both sides of the chicken breasts with salt and pepper. Sear the chicken for 3 minutes on each side. Remove and let it rest.
To the same pot, add the butter and let it melt. Add the onion, carrots, celery and garlic. Saute for 4-5 minutes until fragrant and beginning to soften. Add in the seasonings and flour and stir for 30 seconds. Slowly pour in the chicken broth while whisking for another 1-2 minutes. Bring to a boil. Add the chicken breasts back into the pot. Reduce heat to medium and cook for 7-8 minutes.
Make thedumplingdough while the chicken cooks. Combine all of thedumplingingredients in a bowl and mix until a dough is formed. If it seems runny at all, add 1/4 cup GF flour.
Remove the chicken and shred it using 2 forks. Add it back to the pot along with the frozen peas. (Add pre-cooked chicken, if using it, at this point.)
Pour in the half & half and stir. Bring to a boil, then reduce heat to medium low.
Use a 1-inch cookie scoop to scoop out about 15dumplingsfrom the dough. Place them directly on top of the soup in the pot in an even layer. Spoon some soup over each one. Cover and cook over medium heat for 15 minutes until thedumplingsare cooked through.
Serve topped with fresh parsley and enjoy!
Notes
Expert Tips
- Dairy Free: Use vegan butter and dairy-free milk to make a dairy-free version of this recipe.
- Dumplings: As you make the dumplings, if the dough seems runny at all, whisk in 1/4 cup GF flour.
- Instant Pot: You can use your pressure cooker as your stock pot for this recipe! There’s no need for the pressure cooking aspect, but turn your pot to “sautee” mode and follow all of the recipe instructions.
Serving Tips
This gluten free chicken and dumplings is a complete meal with chicken, vegetables, and dumplings– you can serve it completely on its own or with a side salad if desired.
Storage Tips
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stove top or in the microwave.
Nutrition
Calories: 651kcal, Carbohydrates: 44g, Protein: 43g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 222mg, Sodium: 2174mg, Potassium: 833mg, Fiber: 7g, Sugar: 7g, Vitamin A: 4503IU, Vitamin C: 15mg, Calcium: 299mg, Iron: 4mg
Course: Dinner
Cuisine: American
Calories: 651
Author: Mary Smith
posted in: Chicken, Dinners, Recipes, Soups 13 comments
Get new recipes via email:
« Previous PostThe Best Chocolate Chipless Cookies (Gluten Free)
Next Post »Homemade Hamburger Helper Stroganoff
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Lacey Bankhead — Reply
As always, Mary knocks it out of the park. My fam loves these and asks for them often. Makes great leftovers for the office. Sometimes I switch it up and use GF biscuit mix instead and add 1/2 t of dill to the dumplings. But this is a solid 5-star recipe. When I serve to guests they never guess it’s DF and GF. Thanks again Mary.
-
Cassie — Reply
This recipe was so delicious and comforting in the winter. I was able to make it with regular almond milk and dairy free butter and it tasted incredible. Took about one full hour from start to finish.
-
Mary — Reply
Thanks Cassie – so glad you enjoyed it!
-
-
Amanda — Reply
Excellent and pretty easy to make. I used whole milk instead of half and half. The dumplings came out perfect. My husband had two helpings!
-
Mary — Reply
So glad you enjoyed it! Thanks Amanda!
-
-
Crystal — Reply
The perfect gluten free dumpling! So good
-
Mary — Reply
Thanks Crystal!!
-
-
Lanier Hodgson — Reply
Do not be intimidated by this! Like all of Mary’s recipes, this one is absolutely doable but still super special to serve. Highly recommend. How FUN to have chicken & dumplings again!!
-
Mary — Reply
Thank you!!
-
-
Lynn F — Reply
Another winner by Mary! So flavorful and delicious. My husband was raving about this. Definitely a keeper.
-
Mary — Reply
Thank you Lynn! I appreciate you!
-
-
Kelly Kempisty — Reply
Oh my! I have had a hankering for chicken and dumplings for a week or two…. but wasn’t sure what to do because I hadn’t found an easy GF chicken and dumplings recipe! This recipe is soooo timely! I’m adding it to my menu for Friday or Saturday of this week!
-
Mary — Reply
I hope you love it Kelly!
-
