Gluten-Free Chicken and Dumplings
Published
This easy gluten-free chicken and dumplings recipe is one of my favorite one-pot dinners to make. It tastes just like the classic Southern comfort food I crave but without any gluten! Tender chicken chunks and fluffy dumplings are simmered in a homemade, creamy broth that takes minutes to prep. I always make a double batch because it tastes even better the next day! I’ve also included a dairy-free option so you can make this recipe for your whole family.
Gluten-Free Chicken and Dumplings Recipe
My husband is from the South, and this really influences my cooking style. When I went gluten-free, I knew I had to make his favorite dishes in a way that I could still enjoy them.
For this recipe, I got the chicken soup base right on the first try, but it took me a few attempts to perfect the gluten-free dumplings. They either turned out too hard or too gummy. But after some experimenting, I found the combination of gluten-free Bisquick, eggs, milk (regular or dairy-free), and melted butter to be the winner! Even my father-in-law even gave his stamp of approval—a big deal because he was raised on chicken and dumplings made from scratch.
Ingredients
- Cooked Chicken: We prefer boiled skinless chicken breasts or chicken from a store-bought rotisserie chicken. Dice or shred the chicken.
- Gluten-Free Chicken Broth: Forms the flavorful base of the soup.
- Gluten-Free Frozen Mixed Vegetables: An easy way to pack this soup with nutrition. You can use fresh if you prefer.
- Spices: Dried sage, thyme, onion powder, and salt enhance the flavor of the soup.
- Milk: Adds creaminess to the soup and moisture to the dumplings. For a gluten-free dairy-free chicken and dumplings, use cashew, coconut, or unsweetened almond milk.
- Gluten-Free Cornstarch: Helps thicken up the soup.
- Bisquick Gluten-Free Mix: Creates the perfect gluten-free dumplings.
- Eggs: Help bind the dumplings together, giving them structure.
- Butter: Unsalted butter adds moisture and richness to the dumplings. For a dairy-free option, use Smart Balance, Earth Balance, or coconut oil.
Tips and Suggestions
- I use a greased ice cream scoop to get big and fluffy dumplings.
- This recipe takes just 35 minutes to make from start to finish, but 25 minutes of that is spent simmering. Be sure to reduce the heat to low after adding everything to the pot to avoid the bottom burning or sticking.
- If you want to check the dumplings are cooked all the way through, insert a toothpick or fork into them. If it comes out clean, they’re done!
- The cornstarch helps to thicken the broth, and it’ll continue to thicken as it simmers. Continue simmering the broth until reduced to your liking.
What to Serve with Chicken and Gluten-Free Dumplings
I always have my gluten-free chicken dumplings with a side of homemade mashed potatoes. It’s like a big o’l hug in a bowl! Gluten-free roasted potatoes, steamed vegetables, or a simple side salad would also be delicious.
Is Bisquick Gluten-Free?
Regular Bisquick is NOT gluten-free. It’s made with wheat flour, so it’s not suitable for those with gluten sensitivities or celiac disease. But there is a gluten-free version available! It’s made with rice flour and can be found in most grocery stores. You could also make your own gluten-free Bisquick at home.
Why Are My Gluten-Free Dumplings Mushy?
No one likes mushy dumplings! There could be a few reasons why your gluten-free dumplings turned out soft and soggy. Here’s what I do to make sure my dumplings are big, fluffy, and cooked all the way through:
- Make sure the soup is hot before adding the dumpling batter. It should be brought to a boil and then reduced to low after the dumplings are dropped on top.
- I don’t stir the pot once the dumplings have been added.
- The dumpling batter should be thick and sticky! See my step-by-step photos below the recipe card to see how the batter should look.
- Cover the pot with a lid while the dumplings cook. This creates steam, which helps cook them evenly and keeps them light and fluffy.
Storage Instructions
Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat them in the microwave or on the stove over medium heat until warmed through.
More Gluten-Free Chicken Recipes to Try!
- Gluten-Free Chicken and Dumplings Casserole
- Gluten-Free Chicken Pot Pie
- Gluten-Free Orange Chicken
- Gluten-Free Chicken Noodle Soup
- Gluten-Free Chicken Parmesan
- Or check out all our gluten-free chicken recipes!
Gluten-Free Chicken and Dumplings Recipe
Ingredients
Chicken
- 3-4 cups cooked skinless chicken breasts, diced (I like to use chicken from a rotisserie chicken I buy at Walmart (traditional flavor) or Costco. Or I boil the chicken breasts. )
- 4 cups gluten-free chicken broth
- 2 cups gluten-free frozen mixed vegetables
- 1 tablespoon sage, dried
- 1 tablespoon thyme, dried
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 2 cups milk, dairy-free use cashew, coconut or almond milk
- 6 tablespoons gluten-free cornstarch
Dumplings
- 1 1/2 cups Bisquick Gluten Free mix
- 2 eggs, whisked
- 2/3 cup milk, dairy-free use cashew, coconut or almond milk
- 4 tablespoons unsalted butter, melted (dairy-free use Smart Balance/Earth Balance butter or coconut oil)
Instructions
- In a large pot add chicken broth, diced chicken, frozen vegetables, sage, thyme and onion powder. Bring to a low boil over medium heat.
- In a small bowl add milk and cornstarch together and stir until the cornstarch is dissolved.
- Pour milk mixture into the large pot with the chicken broth and stir until fully combined. Continue to boil.
- In a medium-sized bowl whisk eggs.
- Add gluten-free Bisquick to eggs and stir.
- Add melted butter and milk to the Bisquick mixture and stir until fully combined. The batter will be sticky.
- Drop heaping spoonfuls into the chicken broth mixture. (I like to use an ice cream scoop because I like my dumplings big.)
- Reduce heat to low and cook for 10 minutes.
- Cover and cook for an additional 15 minutes.
- Remove from heat and serve.
- Enjoy!
- Leftovers can be refrigerated and reheated.
Notes
- One of the shortcuts that I use to make my chicken and dumplings so easy, is that I buy a gluten-free rotisserie chicken and use the already cooked meat. It makes it easy peasy! Otherwise, I just boil a few chicken breasts and then dice them up.
- For dairy-free option: I like to cook and bake with Smart Balance butter and almond, cashew or coconut milk.
- Leftovers can be refrigerated and reheated.
- Pro Tip: I like to use an ice cream scoop because I like my dumplings big and fluffy.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chicken and Dumplings – Step by Step Photos
In a large pot add 4 cups gluten-free chicken broth, 3-4 cups diced chicken, 2 cups frozen vegetables, 1 tablespoon sage, 1 tablespoon thyme and 1 tablespoon onion powder. Bring to a low boil over medium heat.
In a small bowl add 2 cups milk and 6 tablespoons gluten-free cornstarch together and stir until the cornstarch is dissolved.
Pour milk mixture into the large pot with the chicken broth and stir until fully combined. Continue to boil.
In a medium-sized bowl whisk 2 eggs.
Add 1 ½ cups gluten-free Bisquick to eggs and stir.
Add 4 tablespoons melted butter and ⅔ cups milk to the Bisquick mixture and stir until fully combined. The batter will be sticky.
Drop heaping spoonfuls into the chicken broth mixture. (I like to use an ice cream scoop because I like my dumplings big.) Reduce heat to low and cook for 10 minutes.
Cover and cook for an additional 15 minutes. Remove from heat and serve. Enjoy!
I’ve made this dish three times now, and it’s so good! The dumplings are more of a biscuit consistency, and make sure to follow the instructions on how to make them. I used arrowroot starch instead of corn, and I think it may be causing the bottom of the soup to brown/burn a bit. So, be careful with substituting the corn starch.
Otherwise this is an excellent recipe with generous portion sizes. Easy to make for a home cooked meal!
my dumplings were mushy and kinda just became a part of the soup, but i dont really mind it because the soup still had a great flavor. love the recipe, super easy 🙂 thank you
Oops! That should read … ‘1/4 tsp xg per cup of flour.
Thanks
I want to make this but I don’t have Pamela’s AP GF flour and my AP GF flour has neither gg or xg, would you recommend the typical addition of 1/4 tsp xg/cup of flour?
Thanks!
Hi Linda.Yes! I recommend the usual ¼ teaspoon xanthan gum per cup of flour.
Instead of Bisquick I made a “home-made” bisquick mix using a sifter and a scraper and fork. The result was very tasty, but I think if I do this again I would add more salt and more spices (I went low on the salt due to making this for my toddler too).
I don’t like the Bisquick Gluten-Free flour mix, can I just use my regular gluten-free flour instead? I want to make this recipe for dinner tonight.
Hi Samntha, You can try one that’s comparable to Bisquick (such as Bob’s Red Mill GF Biscuit & Baking Mix).
This recipe is SO easy and turned out great!! HOWEVER, I felt it needed more of the Chicken & Vegetable mixture. Next time, I will keep the dumplings the same, but will do 1.5 – 2x the Chicken & Vegetable mixture . I added some garlic powder to mine, too. FAMILY LOVED IT!!!!!
FYI: Giving this recipe to my Mother. She likes to make a meal for her Pastor and family. Two of the children cannot do dairy and one cannot do gluten. HOW WONDERFUL THAT YOU HAVE CREATED THIS RECIPE WITH SUBSTITUTIONS SO THE ENTIRE FAMILY CAN ENJOY IT!!!
Followed it exactly- family gobbled it up!
Yess!
We made your gluten-free chicken and dumplings tonight.
Absolutely the best recipe.
Dumplings and sauce were delicious.
Thanks so much!!
Love the idea of this. I didn’t use gf bisquik as I only use organic ingredients so used another gf product… didn’t realize I would need to add baking soda or something to make it rise since that was in bisquik and left out of the ingredients. Only came to this realization after the dough was in the soup. So sad! Would be really helpful if there was a note around this.
Hi Drake, we would only recommend subbing a GF baking mix that’s comparable to Bisquick (such as Bob’s Red Mill GF Biscuit & Baking Mix) in this recipe.