Gluten Free Chicken And Dumplings Recipe

You need a hug in a bowl. I get it. Life is a blur of meetings, errands, and chaos.

But you also need dinner. Fast. And it needs to be real food. Not another sad salad or frozen pizza.

That’s where this Gluten Free Chicken And Dumplings recipe comes in. It’s your weeknight superhero. All the cozy, creamy comfort of the classic. Zero of the gluten. And it’s shockingly simple. If you love easy, set-and-forget meals, you might also enjoy this classic crockpot chicken, potatoes, and green beans.

I’m talking rich broth, tender chicken, and fluffy dumplings that don’t taste “free” of anything. They taste incredible. Let’s make it happen.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

Ultimate Guide to Gluten Free Chicken And Dumplings

This isn’t just another recipe. This is your new secret weapon.

I tested a dozen flour blends so you don’t have to. The goal? Maximum flavor, minimum fuss. We’re using a simple, celiac safe blend that gives you dumplings so good, no one will guess they’re gluten-free.

This is healthy comfort food at its best. It’s nourishing, filling, and made with whole ingredients. You control the salt. You control the quality. And you get a fantastic meal in under an hour.

No special skills needed. Just one pot and a hungry heart.

The Simple Ingredients

Check your pantry. You probably have most of this already. That’s the beauty of it.

Recipe

Gluten Free Chicken And Dumplings Recipe

Make Gluten Free Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Stew:1.5 lbs boneless, skinless chicken thighs (or breasts) 2 tbsp olive oil or butter 1 medium onion, diced 3 carrots, sliced 3 celery stalks, sliced 3 cloves garlic, minced 6 cups chicken broth (check for gluten-free!) 1 tsp dried thyme 1 bay leaf Salt and pepper to taste 1/2 cup full-fat canned coconut milk or heavy cream (for extra creaminess)
• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (check for gluten-free!)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup full-fat canned coconut milk or heavy cream (for extra creaminess)
• For the Dumplings:1 cup gluten free flour blend (I use a 50/50 mix of almond flour and a GF all-purpose blend) 1/2 cup almond flour (for tenderness and a grain free option!) 2 tsp baking powder 1/2 tsp salt 2 tbsp cold butter 1/2 cup milk (any kind)
• 1 cup gluten free flour blend (I use a 50/50 mix of almond flour and a GF all-purpose blend)
• 1/2 cup almond flour (for tenderness and a grain free option!)
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold butter
• 1/2 cup milk (any kind)

Let’s Get Cooking! (The Step-by-Step)

1

Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry, season it, and brown it for 4-5 minutes per side. It doesn’t need to be cooked through yet. Remove it to a plate.

2

Cook the veggies. In the same pot, add the onion, carrot, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.

3

Build the broth. Pour in the chicken broth. Scrape up any tasty bits from the bottom of the pot. Add the thyme, bay leaf, salt, and pepper. Bring it to a simmer.

4

Finish the stew. Chop or shred the partially cooked chicken and add it back to the pot. Let it simmer for 10 minutes. Stir in the coconut milk or cream. Keep it at a low simmer.

5

Make the dumpling dough. While the stew simmers, mix your flours, baking powder, and salt in a bowl. Cut in the cold butter with a fork or your fingers until it looks like coarse crumbs. Stir in the milk just until a soft dough forms. Don’t overmix!

6

Drop and steam. Drop spoonfuls of the dough (about 1-2 tbsp each) directly onto the simmering stew. Cover the pot with a tight-fitting lid. This is crucial. Do NOT peek for 15 minutes. The steam cooks the dumplings to fluffy perfection.

7

Serve hot! After 15 minutes, uncover. The dumplings should be firm to the touch. Ladle the stew and dumplings into bowls. Dig in immediately.

Notes

Enjoy your homemade Gluten Free Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~450 (per serving)

Fat: 22g

Carbohydrates: 28g

Fiber: 4g

Protein: 35g

Note: This is an estimate. Values can change based on specific ingredients and brands used.

Did You Make This?

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• For the Stew:
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth (check for gluten-free!)
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup full-fat canned coconut milk or heavy cream (for extra creaminess)
• For the Dumplings:
  • 1 cup gluten free flour blend (I use a 50/50 mix of almond flour and a GF all-purpose blend)
  • 1/2 cup almond flour (for tenderness and a grain free option!)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold butter
  • 1/2 cup milk (any kind)

Let’s Get Cooking! (The Step-by-Step)

Grab your big soup pot or Dutch oven. We’re doing this in one pot. Easy cleanup is non-negotiable.

1. Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry, season it, and brown it for 4-5 minutes per side. It doesn’t need to be cooked through yet. Remove it to a plate.
2. Cook the veggies. In the same pot, add the onion, carrot, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Build the broth. Pour in the chicken broth. Scrape up any tasty bits from the bottom of the pot. Add the thyme, bay leaf, salt, and pepper. Bring it to a simmer.
4. Finish the stew. Chop or shred the partially cooked chicken and add it back to the pot. Let it simmer for 10 minutes. Stir in the coconut milk or cream. Keep it at a low simmer.
5. Make the dumpling dough. While the stew simmers, mix your flours, baking powder, and salt in a bowl. Cut in the cold butter with a fork or your fingers until it looks like coarse crumbs. Stir in the milk just until a soft dough forms. Don’t overmix!
6. Drop and steam. Drop spoonfuls of the dough (about 1-2 tbsp each) directly onto the simmering stew. Cover the pot with a tight-fitting lid. This is crucial. Do NOT peek for 15 minutes. The steam cooks the dumplings to fluffy perfection.
7. Serve hot! After 15 minutes, uncover. The dumplings should be firm to the touch. Ladle the stew and dumplings into bowls. Dig in immediately.

What to Serve With This Dish

This dish is a full meal. But if you want a little something extra, keep it simple.

A crisp green salad with a tangy vinaigrette cuts the richness perfectly. It takes 5 minutes.

Some steamed green beans or broccoli on the side is also a great, fast choice. Or just some crusty gluten-free bread for dipping. Done.

Make This Recipe Your Own (Quick Swaps)

Make it work for you. Here are my favorite easy swaps.

No almond flour? Use all gluten-free all-purpose flour. Your dumplings will be a bit more traditional, but still great.

Want more veggies? Toss in a cup of frozen peas or corn with the chicken in step 4. Easy boost of color and nutrition.

Use rotisserie chicken. For ultimate speed, skip browning. Shred a store-bought rotisserie chicken and add it with the broth. Simmer for 5 minutes, then proceed. For another comforting soup that’s packed with flavor and easy to customize, try this guilt-free gluten-free lasagna soup.

How to Store Leftovers (If You Have Any!)

Let the stew cool completely. Store it in an airtight container in the fridge for up to 3 days.

The dumplings will soak up some broth as it sits. That’s okay! It’s still delicious. Reheat gently on the stove over low heat, adding a splash of broth if needed.

I don’t recommend freezing this one. The dumplings can get a bit gummy when thawed.

NUTRITION INFORMATION

• Calories: ~450 (per serving)
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 35g
• Note: This is an estimate. Values can change based on specific ingredients and brands used.

FREQUENTLY ASKED QUESTIONS

Can I make this dairy-free?

Absolutely. Use olive oil instead of butter in the dumplings. Use a dairy-free milk (like almond or oat). And use full-fat canned coconut milk instead of heavy cream in the stew.

Why can’t I peek at the dumplings?

You’ll let the precious steam escape! The steam is what cooks the dumplings evenly and makes them fluffy. Trust the process. Set a timer and walk away.

My dumpling dough is too wet/sticky. Help!

Different flour blends absorb liquid differently. If it’s too sticky, add a tablespoon more of your gluten free flour. Mix just until it comes together. A sticky dough is okay—it makes tender dumplings.

See? I told you it was simple. You just made a legendary comfort food dinner. And you did it on a weeknight.

That’s a major win. You beat the dinner rush. You fed your people something real and wonderful. Give yourself a pat on the back.

Now, go enjoy that bowl of cozy. You’ve earned it. And I want to hear all about your victory! Let me know how your Gluten Free Chicken And Dumplings turned out by leaving a comment and rating below! If you’re looking for a sweet and savory chicken dish with a tropical twist for your next easy dinner, this slow cooker Hawaiian chicken is a must-try.