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Delish Gluten Free Chicken and Dumplings

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
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.