Gluten-Free Chicken and Dumplings

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Gluten-Free Chicken and Dumplings in bowls

The Spruce Eats / Eric Kleinberg
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 5 to 6 servings
Yield: 10 to 12 cups
Nutrition Facts (per serving)
486 Calories
19g Fat
22g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 486
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 186mg 62%
Sodium 637mg 28%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 54g
Vitamin C 6mg 30%
Calcium 136mg 10%
Iron 4mg 20%
Potassium 711mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and dumplings is a stick-to-your-ribs, comforting dish that can't be beat on a cold winter night. While classic recipes are the opposite of gluten-free with wheat flour dumplings and a stew thickened with flour, this gluten-free version is just as satisfying. The wheat flour is swapped for a gluten-free flour blend and, while the stew is a bit thinner, it's flavorful and gets some body from a little heavy cream.

This gluten-free chicken and dumplings recipe uses store-bought (or homemade) chicken broth to keep the total time under an hour. It conveniently uses one quart between the stew and the dumplings. The chicken is poached along with veggies and shredded before being added back to the pot. An easy dumpling dough, made using chicken broth for extra flavor, is dropped on top. While some recipes use Bisquick, this recipe is almost just as easy and doesn't contain any preservatives.

To keep the gluten-free dumplings fluffy, use a good cup-for-cup gluten-free flour blend that contains xanthan gum and make sure your baking powder is fresh. Don't open the lid as the dumplings cook—this will help them steam and prevent gummy dumplings.

"A bowl of gluten-free chicken and dumplings makes a fabulous meal, and preparation is super-easy. You won't miss the wheat flour at all, and the flavor of the broth and the dumplings was excellent. I used King Arthur's Measure for Measure blend, and the dumplings were perfect." —Diana Rattray

gluten-free chicken and dumplings tester image
A Note From Our Recipe Tester

Ingredients

For the Stew:

  • 1 tablespoon olive oil

  • 1/2 large onion, diced

  • 3 ribs celery, diced

  • 2 medium carrots, diced

  • 2 pounds boneless chicken breasts, without skin, or thighs

  • 1/2 teaspoon dried thyme

  • 3/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon ground black pepper

  • 1 bay leaf

  • 3 1/2 cups low-sodium chicken broth

  • 1/4 cup heavy cream

  • 1/4 cup chopped, packed fresh parsley, divided

For the Dumplings:

  • 1 1/2 cups gluten-free flour blend, such as cup-for-cup

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 1/2 cup low-sodium chicken broth

  • 3 tablespoons melted butter

  • 1 large egg

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Chicken and Dumplings ingredients

    The Spruce Eats / Eric Kleinberg

  2. Heat a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the oil followed by the onion. Sauté until beginning to turn translucent, about 3 minutes.

    Chopped onions and oil in a pot

    The Spruce Eats / Eric Kleinberg

  3. Add the diced celery and carrot and stir. Sauté for another 2 minutes.

    Onions, diced celery and carrot in a pot

    The Spruce Eats / Eric Kleinberg

  4. Add the chicken, thyme, salt, pepper, and bay leaf, and stir. Add the broth and stir to release any browned bits from the bottom of the pan. Make sure the chicken is mostly submerged in the broth. Turn the heat to medium-high and bring to a simmer.

    Broth, chicken, thyme, salt, pepper, and bay leaf with the vegetables in the pot

    The Spruce Eats / Eric Kleinberg

  5. Reduce the heat to maintain a low simmer and cook until the chicken is cooked through, about 10 minutes for chicken breasts and 15 minutes for chicken thighs.

    Chicken soup cooking in a pot

    The Spruce Eats / Eric Kleinberg

  6. Meanwhile, make the dumpling dough. In a medium mixing bowl, combine the gluten-free flour blend, baking powder, and salt, and mix.

    Gluten-free flour blend, baking powder, and salt in a blue bowl with a wooden spoon

    The Spruce Eats / Eric Kleinberg

  7. Add the chicken broth, melted butter, and egg and mix with a wooden spoon just until completely combined. The mixture should look like stiff mashed potatoes. If it is too dry, add a little more broth. Set aside.

    Dough in a bowl with a wooden spoon

    The Spruce Eats / Eric Kleinberg

  8. Once finished cooking, remove the chicken to a plate and shred or chop. If desired, skim any scum off the top of the stew using a spoon. Add the shredded chicken back to the pot.

    Chicken soup cooking in a pot

    The Spruce Eats / Eric Kleinberg

  9. Remove the bay leaf. Add the cream and half of the parsley. Taste for seasoning and add salt and pepper as needed.

    Chicken soup in a pot with cream and parsley in a pot

    The Spruce Eats / Eric Kleinberg

  10. If not already simmering, bring the mixture to a simmer. Add the dumplings by heaping tablespoonfuls to the stew, spacing them out slightly. Once all of the dough has been used, cover tightly with the lid.

    Dumplings cooking in a pot with the soup

    The Spruce Eats / Eric Kleinberg

  11. Reduce the heat to medium-low to maintain a simmer and cook for 15 minutes without opening the lid. Once the 15 minutes are up, remove the lid and test a dumpling using a toothpick. If the toothpick comes out dry, the dumplings are done.

    Gluten-Free Chicken and Dumplings cooking in a pot

    The Spruce Eats / Eric Kleinberg

  12. Top with the remaining parsley and serve.

    Gluten-Free Chicken and Dumplings cooking in pot

    The Spruce Eats / Eric Kleinberg

Tips

  • When buying chicken broth, make sure it is certified gluten-free, like Pacific Foods or Campbell's gluten-free. One way to ensure your broth is gluten-free is to make homemade chicken broth.
  • Make sure to use a gluten-free flour blend that is cup-for-cup and contains xanthan gum. The blend used in this recipe is Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
  • To ensure fluffy, whole dumplings that don't dissolve and aren't gummy, be sure to: use the right type of flour, ensure that the dough is the correct texture by following the recipe, and don't open the lid while cooking.
  • The stew can be made up to two days ahead of time but the dumplings should be made fresh. When ready to serve, reheat and bring to a simmer. Add the dumplings and cook as directed.
  • Use two forks to shred the chicken or put the chicken pieces in your stand mixer and shred it using the paddle attachment.

Recipe Variations

  • You can use pre-cooked chicken to save some time and effort. After sautéing the vegetables and adding the seasoning and broth, bring to a simmer while you make the dough. Just before adding the dumplings, add the shredded meat from one rotisserie chicken along with the cream and parsley. Continue as directed.
  • If you like a thicker broth, combine 3 tablespoons of cornstarch (make sure the label states gluten-free) with 3 tablespoons of cold water. When the dumplings are done, add the cornstarch mixture and cook over medium-low heat, stirring, until thickened.

How to Store

  • Leftover gluten-free chicken and dumplings should be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop.
  • Note that the texture of these dumplings suffer over time. They may become a bit rubbery after storing and reheating.
  • We don't recommend freezing gluten-free chicken and dumplings. The stew can be frozen without the dumplings for up to a month.

Can celiacs eat dumplings?

Most dumplings are made using wheat flour, making them unsafe for individuals with celiac disease. Gluten-free dumplings, like these, are safe for celiacs as long as all ingredients used are certified gluten-free.

Can I use gluten-free Bisquick?

To make dumplings using gluten-free Bisquick, follow the instructions on the box for biscuits and drop by the spoonfuls onto the stew. Steam as directed.