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Ultimate Creamy Gluten-Free Chicken and Dumplings (Easy Weeknight Version)

Six fluffy, browned dumplings sitting atop a rich stew with carrots and peas in a cast iron skillet of gluten free chicken and dumplings.
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Make this rich and comforting gluten-free chicken and dumplings for a satisfying weeknight dinner. This recipe delivers the creamy texture you love with fluffy, homemade gluten-free dumplings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup cold water
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Dumplings:
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup milk (or dairy-free alternative)

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes.
  3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  4. In a small bowl, whisk together the 1/4 cup gluten-free flour blend and 1/2 cup cold water until smooth. This is your slurry.
  5. Pour the chicken broth into the pot with the vegetables. Bring the mixture to a simmer. Whisk in the flour slurry slowly until the broth thickens slightly.
  6. Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer gently for 10 minutes to cook the chicken through. Stir in the heavy cream and frozen peas. Taste and adjust salt and pepper.
  7. Prepare the dumplings: In a medium bowl, whisk together the 1 1/2 cups gluten-free flour blend, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until a shaggy dough forms. Do not overmix.
  9. Drop the dumpling dough by rounded tablespoons directly onto the simmering stew. Do not crowd them.
  10. Cover the pot tightly and cook the dumplings without lifting the lid for 15 minutes. The steam cooks them, making them fluffy.
  11. Remove from heat. Gently spoon the creamy gluten-free chicken and dumplings into bowls. Serve immediately for the best comfort food experience.

Notes

  • For a Cracker Barrel style flavor, add 1/2 teaspoon of poultry seasoning to the broth mixture.
  • If you prefer a thicker stew base, increase the slurry amount slightly, but remember the stew will thicken more as it cools.
  • This recipe works well in a slow cooker; cook on low for 6 hours, then add the slurry and cream, and drop the dumplings on top before cooking on high for the final 30 minutes (lid on).

Nutrition

Find it online: https://blissbatter.com/gluten-free-chicken-and-dumplings/