Delish Gluten Free Chicken and Dumplings

This is the kind of bowl you want when the day’s been loud and your hair is doing that weird frizz poof thing—gluten-free chicken and dumplings that are cozy, creamy, and deeply satisfying without the heaviness. Think tender chicken stew under a blanket of fluffy, gluten-free dumplings that actually taste like dumplings. The broth is silky, the veggies are soft but not mushy, and the dumplings steam up into little cloud pillows. Honestly, it’s the kind of dinner that makes everyone at the table spontaneously nicer.

My husband calls this “weeknight grandma food,” which I take as the highest compliment. The first time I nailed the gluten-free dumplings, our kid leaned over the pot and said, “It smells like a hug,” then tried to fish a dumpling out with a fork while I was still stirring. I use rotisserie chicken when I’m lazy (which is always) and it still tastes like I planned it days in advance. This pot shows up anytime we need a calm reset or when someone has a cold, or when I just want to eat dinner out of a mug on the couch. It’s become a staple because it keeps the peace, straight up.

How to Make It

Grab your biggest Dutch oven and let a little butter and olive oil get cozy. Toss in onion, carrot, and celery—let them soften while you pretend you’re on a cooking show. Sprinkle in thyme, salt, and pepper. Garlic goes in last so it doesn’t burn and ruin your mood.

Now shake a few tablespoons of gluten-free flour right into the veggies and stir till everything looks a little pasty—that’s good news. Pour in chicken stock slowly while whisking like you mean it. Bring to a gentle simmer to thicken. Add shredded cooked chicken, a splash of cream (or milk), peas if you’ve got them, and let it blip away on medium-low. You want it simmering, not boiling like angry lava.

Dumpling time. Stir gluten-free flour, baking powder, salt, chopped parsley together. Grate in cold butter (or use oil if that’s easier), then add an egg and buttermilk. It should be a thick, sticky dough—not a batter. If it looks dry, add a spoonful more milk. Let it sit 5 minutes so the flour hydrates and chills out.

Scoop little mounds onto the simmering stew—use a cookie scoop or two spoons. Space them out; they’ll puff. Lid on. No peeking. Set a timer for 12–15 minutes and walk away. If you peek, the dumplings will sulk and stay dense. When time’s up, lift the lid and you’ll see domed, fluffy dumplings and a creamy stew. Taste for salt, toss in fresh parsley, and serve hot. Serves 5–6 and makes people happy.

✔Ingredient Notes

– Gluten-free all-purpose flour blend: Use one with xanthan gum for the dumplings; if yours doesn’t include it, add 1/2 teaspoon. Hydration rest time is key for tenderness.
– Rotisserie chicken: Shortcut city. Dark meat keeps things juicy. Leftover roasted turkey totally works.
– Chicken stock: Low-sodium so you control the salt. If it tastes flat, a splash of apple cider vinegar wakes everything up.
– Heavy cream or milk: Cream = luxurious; milk = lighter. I’ve used half-and-half when that’s all we had—still great.
– Butter + olive oil: Butter for flavor, oil so it doesn’t burn. If dairy-free, use all olive oil and a creamy non-dairy milk.
– Baking powder: Fresh, please. Old baking powder = sad, heavy dumplings. If you’re unsure, test it in hot water; it should fizz.
– Egg (in the dumplings): Helps gluten-free dough hold together and steam up fluffy. Skip at your own risk unless you’ve got a flax egg trick you love.
– Peas and veggies: Peas add sweetness. Carrot/celery/onion are the base. Frozen mixed veg absolutely fine in a pinch.

✔Recipe Steps

1. Sauté onion, carrot, and celery in 1 tablespoon olive oil and 2 tablespoons butter until soft, 6–8 minutes.
2. Stir in garlic, thyme, salt, and pepper; cook 30 seconds until fragrant.
3. Sprinkle 3 tablespoons gluten-free flour over veggies; cook 1 minute, then whisk in 6 cups chicken stock and bring to a gentle simmer.
4. Add 3 cups shredded cooked chicken, 1/2 cup cream (or milk), and 1 cup peas; keep at a steady, calm simmer.
5. Mix dumplings: combine 1 3/4 cups GF flour, 2 teaspoons baking powder, 3/4 teaspoon salt, parsley; cut in 3 tablespoons cold butter, then add 1 egg and 3/4 cup buttermilk to form a sticky dough; rest 5 minutes.
6. Drop dough by heaping tablespoons onto the simmering stew, cover, and steam 12–15 minutes without peeking; finish with parsley and adjust seasoning.

What to Serve It With

– Simple green salad with lemony vinaigrette
– Roasted green beans or broccoli
– Hot sauce at the table for the spicy people
– Flaky sea salt and extra black pepper, always

✔Tips & Mistakes

– Don’t boil hard. A gentle simmer keeps the dumplings tender and the stew silky.
– No peeking while steaming. Steam escapes = dense dumplings. Put the lid down and step away.
– If it’s too thick, add a splash of stock. Too thin? Simmer uncovered 3–5 minutes before dropping dumplings.
– Season in layers. Salt the veggies, taste the broth, then taste again at the end.
– Rest the dough. Five minutes lets the GF flour absorb moisture and prevents gumminess.

✔Storage Tips

Leftovers go into an airtight container and into the fridge for up to 3 days. The dumplings keep soaking up broth (which I secretly love), so add a splash of stock or milk when reheating on the stove over low heat. Microwave works fine in a pinch—30 to 60 seconds, stir, then another 30. You can eat it cold straight from the container; it’s giving “cold pizza energy,” and I support you. I don’t recommend freezing the dumplings—they can turn mealy—though the base stew freezes like a champ for 2 months.

✔Variations and Substitutions

– Dairy-light: Use milk instead of cream and olive oil instead of butter.
– Dairy-free: Use olive oil + a creamy non-dairy milk (oat or cashew). Add 1 teaspoon nutritional yeast for savoriness.
– Herb swap: Thyme out, rosemary or dill in. Fresh parsley at the end is non-negotiable for brightness.
– Veggies: Toss in corn, mushrooms, or chopped kale. Spinach wilts beautifully in the last minute.
– Thickener tweak: Instead of flour, whisk 2 tablespoons cornstarch with cold milk and stir in at the end.
– Seasoning: A dash of turmeric adds color; a splash of tamari boosts umami and keeps it gluten-free.

Frequently Asked Questions

Delish Gluten Free Chicken and Dumplings

Cozy, creamy gluten free chicken and dumplings with tender drop dumplings and a hearty veggie-packed stew—comfort food made easy.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound boneless skinless chicken thighs
• ▢ 1.5 teaspoon kosher salt for seasoning chicken and stew
• ▢ 1 teaspoon black pepper
• ▢ 2 tablespoon olive oil
• ▢ 3 tablespoon unsalted butter
• ▢ 1 cup yellow onion, diced
• ▢ 1 cup carrots, diced
• ▢ 1 cup celery, diced
• ▢ 4 clove garlic, minced
• ▢ 3 tablespoon gluten-free all-purpose flour blend to thicken the stew
• ▢ 6 cup low-sodium chicken broth
• ▢ 1 teaspoon dried thyme
• ▢ 2 leaf bay leaf
• ▢ 0.5 cup heavy cream optional for extra creaminess
• ▢ 1 cup frozen peas
• ▢ 0.25 cup fresh parsley, chopped
• ▢ 1.5 cup gluten-free 1:1 baking flour for dumplings
• ▢ 2 teaspoon baking powder for dumplings
• ▢ 0.5 teaspoon kosher salt for dumplings
• ▢ 0.5 teaspoon xanthan gum add only if your flour blend does not include it
• ▢ 1 large egg for dumplings
• ▢ 0.75 cup milk for dumplings; use dairy-free if needed
• ▢ 3 tablespoon unsalted butter, melted for dumplings

Instructions

Preparation Steps

• Pat chicken dry and season all over with 1 teaspoon salt and the black pepper.
• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium-high. Sear chicken in batches until browned, 3 to 4 minutes per side; transfer to a plate.
• Reduce heat to medium. Add remaining 2 tablespoons butter, onion, carrots, and celery. Cook, stirring, until softened, 5 to 7 minutes. Stir in garlic and cook 0.5 minute.
• Sprinkle gluten-free flour over vegetables and cook 1 minute, stirring. Gradually whisk in chicken broth until smooth.
• Add thyme and bay leaves. Return chicken and any juices to the pot. Bring to a gentle simmer, cover, and cook 15 minutes.
• Remove chicken to a board, shred or chop into bite-size pieces, then return to the pot. Stir in remaining 0.5 teaspoon salt (or to taste). Keep the stew at a gentle simmer.
• Make dumpling batter: In a bowl whisk gluten-free flour, baking powder, 0.5 teaspoon salt, and xanthan gum. In another bowl whisk egg, milk, and melted butter. Stir wet into dry until a thick, scoopable batter forms. Rest 5 minutes.
• Stir heavy cream (if using) and peas into the simmering stew. Taste and adjust seasoning.
• Using a tablespoon or small scoop, drop heaping spoonfuls of dumpling batter over the surface of the stew. Cover tightly and cook at a gentle simmer for 15 minutes—do not lift the lid.
• Uncover and check a dumpling; it should be set in the center. If still doughy, cover and cook 3 to 5 minutes more. Discard bay leaves.
• Gently stir once to thicken, sprinkle with parsley, and serve hot.

Notes

Keep the stew at a gentle simmer—boiling can break the dumplings. For dairy-free, use olive oil instead of butter and unsweetened almond or oat milk for the dumplings; skip the cream. If your flour blend already has xanthan gum, omit it. For a shortcut, use 3 cups shredded rotisserie chicken and simmer only 10 minutes before adding dumplings.