Gluten Free Chicken and Dumplings Recipe

Picture this: it’s a chilly evening, you’ve had a long day, and all you want is a bowl of something that feels like a warm hug from the inside out. That, my friend, is the magic of a great Gluten Free Chicken and Dumplings recipe. Forget the boxed mixes and the fear of complicated gluten-free baking. This is pure, unadulterated comfort food that just happens to be gluten-free. It’s the kind of meal that makes everyone gather around the table, no matter how busy the week has been.

This dish became a staple in my house after I realized that my family didn’t even notice the difference from the classic version. The rich, savory broth, the tender chicken, and those fluffy, cloud-like dumplings are a testament to the fact that eating gluten-free doesn’t mean sacrificing flavor or that cherished feeling of home.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Chicken and Dumplings Recipe

Seriously, what’s not to love? But if you need a little more convincing, here are the highlights:

• One-Pot Wonder: Less time washing dishes means more time enjoying your meal (and maybe even sitting down for a minute!).
• Family-Friendly Comfort: This is a crowd-pleaser that will satisfy even the pickiest eaters at your table.
• Surprisingly Simple: You don’t need to be a master chef to pull this off. The dumplings come together in minutes.
• Healing and Wholesome: It’s the perfect remedy for a tough day or a case of the sniffles.

Ingredients

Don’t let the list fool you—most of these are pantry staples. The key is a good 1:1 gluten-free flour blend. I’ve had great success with brands like Bob’s Red Mill.

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For the Stew:

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (check for gluten-free labeling)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)

For the Gluten-Free Dumplings:

• 1 1/2 cups 1:1 gluten-free flour blend
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum (if your blend doesn’t already include it)
• 2/3 cup milk (or unsweetened almond milk)
• 2 tbsp melted butter or olive oil

Equipment You’ll Need

• A large Dutch oven or heavy-bottomed pot with a tight-fitting lid
• Mixing bowls
• Measuring cups and spoons

Step-by-Step Instructions

1. Build the Flavor Base

Heat the olive oil in your Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook until they’re golden brown on all sides—this step is non-negotiable for building a deep, rich flavor. You’re not trying to cook them all the way through just yet. Remove the chicken and set it aside on a plate.

2. Sauté the Aromatics

In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the onions become translucent and soft. Add the garlic and cook for one more minute, until fragrant. Your kitchen should be smelling incredible right about now.

3. Simmer the Stew

Return the chicken to the pot. Pour in the chicken broth and add the dried thyme and bay leaf. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for about 20 minutes. This gives the chicken time to become perfectly tender and the flavors a chance to get to know each other.

4. Prepare the Dumpling Dough

While the stew is simmering, whisk together the gluten-free flour, baking powder, salt, and xanthan gum (if using) in a medium bowl. Pour in the milk and melted butter, and stir until a soft, slightly sticky dough forms. Don’t overmix! Set it aside for a moment.

5. Add the Cream and Dumplings

Remove the bay leaf from the stew. Stir in the heavy cream. Now, for the fun part: drop spoonfuls of the dumpling dough directly onto the surface of the simmering stew. I use a small cookie scoop for this, but two spoons work just fine.

6. The Final Simmer

Cover the pot with the lid and let it simmer for another 15-20 minutes. Do not peek! Keeping the lid on is crucial for the dumplings to steam and become light and fluffy. They’re done when they have puffed up and a toothpick inserted into the center comes out clean.

Tips for Perfect Gluten-Free Dumplings

Gluten-free baking can be a little different, but these tips will guarantee success every time:

• Don’t Overmix the Dough: Just stir until the ingredients are combined. A few lumps are perfectly fine and will result in a more tender dumpling.
• Trust the Steam: That 15-20 minutes with the lid on is non-negotiable. Lifting the lid lets the precious steam escape and can lead to dense dumplings.
• Chicken Swap: You can use a pre-cooked rotisserie chicken to speed things up! Just shred the meat and add it in when you would add the cream, then proceed with the dumplings.
• Thicken it Up: If you prefer a thicker stew, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last few minutes of cooking, before adding the dumplings.

What to Serve with Your Chicken and Dumplings

This dish is a meal in itself, but a simple side can round it out beautifully. A crisp, bright salad like this Easy Avocado Salad provides a lovely contrast to the rich stew. For another cozy pairing, try my Cheesy Garlic Bread—it’s perfect for soaking up every last drop of that delicious broth.

Storing and Reheating

Leftovers? They’re even better the next day! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much. The dumplings will soak up some liquid, but they’ll still be wonderfully soft.

Nutritional Information

This is an auto-generated estimate per serving. For precise information, use a nutritional calculator with your specific ingredients.

Calories: ~450 | Carbohydrates: 35g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 900mg

Frequently Asked Questions

Can I make this recipe dairy-free?

Absolutely! For the dumplings, use your favorite unsweetened non-dairy milk (almond or oat work well) and swap the butter for olive oil. In the stew, use full-fat coconut milk instead of heavy cream. It adds a subtle, lovely flavor.

Can I freeze chicken and dumplings?

I don’t recommend freezing the complete dish with the dumplings, as they can become mushy when thawed. However, you can freeze the stew base without the dumplings. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and then make a fresh batch of dumplings to steam on top.

My dumplings turned out gummy. What happened?

This usually means the dough was overmixed, or the pot wasn’t simmering gently enough. Remember, a light hand with the dough and a steady, low simmer are your best friends for fluffy dumplings. Also, double-check that your baking powder is fresh!

What’s the best gluten-free flour to use?

A good quality 1:1 gluten-free flour blend that includes xanthan gum is ideal. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are reliable choices. According to the Celiac Disease Foundation, it’s always important to check that your ingredients are certified gluten-free if you have celiac disease or a severe sensitivity.

There you have it—a Gluten Free Chicken and Dumplings recipe that delivers all the comfort of the classic without any of the gluten. It’s the kind of meal that brings everyone together and fills your home with the most wonderful aroma. I hope it becomes a cherished favorite in your kitchen, creating warm memories just like it has in mine.