Name: Gluten Free Chicken & Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp Unsalted Butter; 1 medium Yellow Onion, diced; 3 medium Carrots, sliced; 3 stalks Celery, sliced; 3 cloves Garlic, minced; 6 cups Chicken Broth; 3 cups Cooked Chicken, shredded; 1 tsp Dried Thyme; Salt and Pepper to taste; 1 1/2 cups Gluten Free 1-to-1 Baking Flour; 2 tsp Baking Powder; 1/2 tsp Salt; 3/4 cup Whole Milk; 2 tbsp Unsalted Butter, melted; 1 tbsp Fresh Parsley, chopped

If you’ve been searching for a really good gluten free chicken and dumplings recipe, I’m glad you found this one. I’ve made it many times and it never disappoints.

What I love about this recipe is how straightforward it is. No complicated steps, no hard to find ingredients. Just a simple, hearty stew with soft dumplings that happen to be gluten free.

The trick to getting the dumplings right is using a good gluten free 1-to-1 baking flour and not lifting the lid while they cook. That steam is what makes them fluffy and light.

The whole thing comes together pretty quickly too, especially if you already have cooked chicken ready to go. Leftover rotisserie chicken works great here.

It’s the kind of recipe you’ll want to come back to over and over, especially when the weather gets cooler.

Why You’ll Love This Recipe

It’s Gluten Free Comfort Food at Its Best – Chicken and dumplings is one of those classic comfort meals that people on a gluten free diet often think they have to give up. This recipe proves you absolutely don’t have to miss out on fluffy dumplings and rich, hearty stew.

The Dumplings Are Actually Fluffy – A lot of gluten free dumplings turn out dense or gummy, but these ones steam up light and pillowy thanks to the baking powder and the trick of keeping the lid on while they cook. You honestly can’t tell they’re gluten free.

One Pot Is All You Need – Everything from the stew to the dumplings cooks in a single Dutch oven. That means way less cleanup and no juggling multiple pans, which makes a weeknight dinner feel so much more doable.

Perfect Way to Use Leftover Chicken – Got leftover rotisserie chicken or shredded chicken from meal prep sitting in the fridge? This recipe is the perfect way to turn it into a completely new and satisfying dinner without any extra cooking.

Ingredients

For the Stew

2 tbsp Unsalted Butter
1 medium Yellow Onion, diced
3 medium Carrots, sliced
3 stalks Celery, sliced
3 cloves Garlic, minced
6 cups Chicken Broth
3 cups Cooked Chicken, shredded
1 tsp Dried Thyme
Salt and Pepper to taste

For the Dumplings

1 1/2 cups Gluten Free 1-to-1 Baking Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 cup Whole Milk
2 tbsp Unsalted Butter, melted
1 tbsp Fresh Parsley, chopped

How to Make

Step 1

Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 to 6 minutes until softened. Add garlic and cook 1 minute more.

Step 2

Pour in chicken broth and bring to a boil. Add shredded chicken, dried thyme, salt, and pepper. Reduce heat to a gentle simmer.

Step 3

While the stew simmers, make the dumplings. Whisk together gluten free flour, baking powder, and salt. Stir in milk, melted butter, and parsley until a thick, sticky dough forms.

Step 4

Drop rounded tablespoons of dumpling dough onto the surface of the simmering stew, spacing them slightly apart. You should get about 12 dumplings.

Step 5

Cover the pot with a tight-fitting lid and simmer for 15 to 18 minutes without lifting the lid. Dumplings are done when they are fluffy and cooked through. Serve immediately in bowls.

Helpful Tips

Use a Good Gluten Free 1-to-1 Flour

Not all gluten free flours work the same way. For the dumplings in this recipe, you want a gluten free 1-to-1 baking flour that already has xanthan gum in it, like Bob’s Red Mill or King Arthur. That’s what helps the dumplings hold together and get that soft, fluffy texture.

If your flour blend doesn’t include xanthan gum, the dumplings will probably fall apart in the broth and you’ll end up with a mushy mess instead of nice round dumplings sitting on top of the stew.

Check the ingredients on the bag before you start. If xanthan gum isn’t listed, you can add about half a teaspoon to the dry ingredients and that should do the trick.

Don’t Lift the Lid While the Dumplings Cook

This is the most important step in the whole recipe. Once you drop the dumplings in and put the lid on, do not open it for 15 to 18 minutes. The dumplings cook from the steam trapped inside the pot, and every time you lift the lid, that steam escapes and the dumplings won’t cook through properly.

It’s really tempting to peek, but trust the process. Set a timer for 15 minutes and walk away.

When the time is up, the dumplings should look puffed up and feel firm on top when you lightly touch them. If they still look wet or doughy, put the lid back on and give them another 2 to 3 minutes.

Keep the Stew at a Gentle Simmer

Before you drop the dumplings in, make sure your stew is at a gentle simmer, not a rolling boil. You want to see small bubbles coming up slowly. If the broth is boiling too hard, the dumplings will break apart as soon as they hit the surface.

If you need to, turn the heat down to medium-low after bringing the broth to a boil. A calm, steady simmer gives the dumplings the best chance to hold their shape and cook evenly all the way through.

Frequently Asked Questions

My dumplings fell apart in the stew. What went wrong?

This usually happens when the stew is boiling too hard or when the dumplings are stirred after being dropped in. You want a gentle simmer, not a rolling boil, so the dumplings can set without breaking apart.

Also make sure your dough is thick and sticky before you drop it in. If it seems too thin, add a little more flour one tablespoon at a time until it holds its shape on a spoon.