gluten-free chicken and dumplings
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5 from 12 votes

Gluten-Free Chicken and Dumplings {Dairy-Free Option}

Easy gluten-free chicken and dumplings with a dairy-free option. Gluten-Free chicken and dumplings is a super easy one-pot dinner to make. It's a delicious and filling meal that can be on your table in less than 40 minutes. A classic southern comfort food recipe your whole family is sure to enjoy!
Course Main Course
Cuisine American
Keyword gluten-free chicken and dumplings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 451kcal
Author Audrey from Mama Knows Gluten Free



  • 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


  • 1 1/2 cups Bisquick Gluten Free mix (see recipe notes to make your own gluten-free Bisquick)
  • 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)


  • 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.


If you do not have the gluten-free Bisquick, you can make your own with this recipe.
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!"


Serving: 1g | Calories: 451kcal | Carbohydrates: 41g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 134mg | Sodium: 1207mg | Potassium: 762mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3665IU | Vitamin C: 20.3mg | Calcium: 230mg | Iron: 2.6mg
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