Gluten-Free Chicken and Dumplings Recipe
Gluten-free chicken and dumplings is a super easy one-pot dinner ready in just 35 minutes! This recipe also includes a dairy-free option.
Ingredients
- 3 cupscooked skinless chicken breasts
- 4 cupsgluten-free chicken broth
- 2 cupsgluten-free frozen mixed vegetables
- 1 tablespoonsage (dried)
- 1 tablespoonthyme (dried)
- 1 tablespoononion powder
- ½ teaspoonsalt
- 2 cupsmilk (dairy-free use cashew, coconut or almond milk)
- 6 tablespoonsgluten-free cornstarch
- 1 ½ cupsbisquick gluten free mix
- 2eggs (whisked)
- ⅝ cupmilk (dairy-free use cashew, coconut or almond milk)
- 4 tablespoonsunsalted butter (melted (dairy-free use smart balance/earth balance butter or coconut oil))
Directions
- 1
In a large pot add chicken broth, diced chicken, frozen vegetables, sage, thyme and onion powder. Bring to a low boil over medium heat.
- 2
In a small bowl add milk and cornstarch together and stir until the cornstarch is dissolved.
- 3
Pour milk mixture into the large pot with the chicken broth and stir until fully combined. Continue to boil.
- 4
In a medium-sized bowl whisk eggs.
- 5
Add gluten-free Bisquick to eggs and stir.
- 6
Add melted butter and milk to the Bisquick mixture and stir until fully combined. The batter will be sticky.
- 7
Drop heaping spoonfuls into the chicken broth mixture. (I like to use an ice cream scoop because I like my dumplings big.)
- 8
Reduce heat to low and cook for 10 minutes.
- 9
Cover and cook for an additional 15 minutes.
- 10
Remove from heat and serve.
- 11
Enjoy!
- 12
Leftovers can be refrigerated and reheated.