This gluten-free chicken and dumplings recipe has a SHORTCUT SECRET INGREDIENT for perfect dumplings every time!
My #1 tip for amazing gluten-free chicken and dumplings? Use gluten-free Bisquick pancake & baking mix to make the most tender, flavorful dumplings!
Is there any problem chicken and dumplings can’t solve? This meal is a family favorite that I come back to again and again in the colder months, and it’s easy to see why.
Chicken and dumplings is a classic Southern recipe that’s made with simple, hearty ingredients. (For another southern favorite try this gluten-free corn casserole!)
The pairing of moist chicken and veggies, creamy broth, and a delicious dumpling topping is hard to resist! It’s similar to chicken pot pie, yet SO much easier to make.
Gluten-Free Dumpling Secret Ingredient
After testing making gluten-free dumplings many times, I’ve found they turn out best when you make the with gluten-free Bisquick pancake and baking mix rather than gluten-free flour. (Not sponsored – just my discovery!)
The bisquick makes the dumplings that are light and tender cook up perfectly in the soup base. Plus it’s so easy to use!
Whip this recipe up for dinner on a chilly winter night, and the whole family will be so glad you did!
Why You’ll Love This Recipe
- Creamy and hearty
- Classic comfort food
- Easy to make
- Great winter meal
- Can be made dairy-free
For more gluten-free comfort dishes, try this gluten-free chicken pot pie, gluten-free lasagna, gluten-free shepherds pie, gluten-free chicken noodle soup and chicken fajitas.
You also might like this collection of gluten-free chicken recipes.
Ingredients for Chicken Soup
Here’s what you’ll need to make the gluten free chicken soup base.
- Chicken: You can use cooked and shredded chicken breasts OR rotisserie chicken for this recipe. Rotisserie chicken is a great time-saver!
- Chicken stock: Choose a delicious tasting chicken broth or stock for this recipe (make sure it’s gluten-free). You can also use vegetable broth, if you prefer.
- Evaporated milk: I love the flavor of evaporated milk in this recipe! If you want to make this recipe dairy-free, use cashew cream instead of evaporated milk.
- Celery, onion, and carrots: This is a classic mixture of vegetables that adds so much texture, flavor, and nutrition to this dish!
- Spices: I love adding fresh thyme to this recipe, but dried will work, too! Don’t forget to add fresh parsley to the top of your dumplings for color and presentation.
- Garlic: You can use fresh garlic or garlic powder for this gluten free comfort food recipe.
- Butter: I like to use real butter, but you can use vegan butter if you’re making the recipe dairy-free.
- Gluten-free flour: Any gluten-free flour blend will work for the filling — you’ll simply be using it to thicken the gluten free chicken soup mixture.
Ingredients for the Gluten-Free Dumpling Dough
- Gluten-free Bisquick Pancake and Baking Mix: The winning ingredient! Gluten-free Bisquick mix is a great trick for quick, easy, fluffy dumplings.
- Milk: I like to use whole milk, but you can use almond milk or another dairy-free milk if making dairy-free.
- Parsley: Fresh parsley is a great topping for the chicken and dumplings.
- Eggs: For best results with these gluten free dumplings, use large room temperature eggs.
How to Make Gluten-Free Chicken and Dumplings
Make the Chicken Soup
- In a heavy-bottomed large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 8-10 minutes, until softened.
- Add the garlic and cook on the stove top for another minute.
- Sprinkle the gluten-free flour over the vegetables and cook for 2-3 minutes, stirring often. (You want to cook out any raw flour flavor.) See this post on making a gluten-free roux!
- While whisking, slowly pour in the chicken stock. Whisk in a little at a time to avoid any lumps.
- Once the chicken stock has been added, stir in the evaporated milk (or cashew cream if using). Stir in the shredded chicken, thyme, and cracked pepper.
- Bring to a gentle simmer, and let cook while you make the dumplings.
Make the Dumplings
- In a medium bowl, combine the gluten-free Bisquick pancake & parsley. Add the milk and egg, then stir until the dough is evenly combined.
- Give the chicken mixture a good stir and make sure the heat is set to low before scooping the dumplings.
- Using a large cookie scoop, scoop the dough and drop directly into the simmering soup. Place them all around the pot and leave space between the dumplings. They will spread as they cook.
- Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
- Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
- Season to taste with salt and pepper (this is important!) and serve. Enjoy!
Storage Instructions
Store leftover chicken and dumplings in an airtight container in the fridge for up to five days.
FAQ
My gluten-free drop dumplings are made from gluten-free Bisquick mix, eggs, and milk. The recipe can be made dairy-free by using almond milk instead of cow’s milk.
Most dumplings are made with wheat flour and are not gluten-free. But you can make your gf dumplings recipe using gluten-free Bisquick mix.
If you’re making a gf chicken and dumpling soup, you can thicken the broth using cornstarch or gluten-free flour.
Expert Tips & Tricks
- Dairy-free option: I love making cashew cream to keep this recipe dairy-free. Here’s how: Place 1 cup of raw, unsalted cashews in a microwave-safe bowl and cover with water. Microwave on high for 3 minutes to soften. Then drain and add to a high-speed blender with 1 cup of fresh water. Blend until smooth. Use in place of the evaporated milk–it’s so delicious! You can also use vegan butter in place of the butter and almond milk or your milk of choice for the dumpling batter. (Don’t use cashew cream for the dumpling batter, as it’s too thick.)
- Time-saving tip: I use rotisserie chicken in this recipe to save time. No one will know the difference!
MORE GLUTEN-FREE COMFORT FOODS
I hope you love this recipe as much as we do! If you try this easy chicken and dumplings recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Chicken and Dumplings (with Bisquick!)
Ingredients
For the Chicken Soup:
- 4 tablespoons butter (or vegan butter)
- 1 cup onion diced
- 1 cup carrots matchstick sliced or pre-shredded
- 1 cup celery diced
- 2 cloves garlic minced
- 2 tablespoons gluten-free all purpose flour
- 32 oz quart chicken stock
- 12 oz can evaporated milk, (or 1 ½ cups unsweetened milk of choice)
- 4 cups shredded cooked chicken
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon pepper
- ½ teaspoon salt
For the Gluten-Free Dumplings:
- 1 1/2 cups gluten-free Bisquick pancake & baking mix
- 1 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
- ⅔ cup milk of choice
- 2 eggs
- More fresh parsley for topping
Instructions
Make the Chicken Soup
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the onion, carrots and celery. Cook for 8-10 minutes, until softened.
- Add the garlic and cook for another minute.
- Sprinkle the gluten-free flour over the vegetables and cook for 2-3 minutes, stirring often. (You want to cook out any raw flour flavor.)
- While whisking, slowly pour in the chicken stock. Whisk in a little at a time to avoid any lumps.
- Once the chicken stock has been added, stir in the evaporated milk (or cashew cream if using). Stir in the shredded chicken, thyme and cracked pepper.
- Bring to a simmer, and let cook while you make the dumplings.
Make the Gluten-Free Dumplings
- For the Dumplings: In a medium bowl, combine the gluten-free Bisquick pancake & parsley. Add the milk and egg, then stir until the dough is evenly combined.
- Give the chicken mixture a good stir and make sure the heat is set to low before scooping the dumplings.
- Using a large or medium cookie scoop (either will work! just depends on what size you like the dumplings), scoop the dough and drop directly into the simmering soup. Place them all around the pot and leave space between the dumplings. They will spread as they cook.
- Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
- Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
- Season to taste with salt and pepper (this is important!) and serve. Enjoy!
Notes
- After testing making gluten-free dumplings many times, I’ve found they turn out best when you make the with gluten-free Bisquick pancake and baking mix rather than gluten-free flour.
- Dairy-free option: I love making cashew cream to keep this recipe dairy-free. Here’s how: Place 1 cup of raw, unsalted cashews in a microwave-safe bowl and cover with water. Microwave on high for 3 minutes to soften. Then drain and add to a high-speed blender with 1 cup of fresh water. Blend until smooth. Use in place of the evaporated milk–it’s so delicious! You can also use vegan butter in place of the butter and almond milk or your milk of choice for the dumpling batter. (Don’t use cashew cream for the dumpling batter, as it’s too thick.)
- Time-saving tip: I use rotisserie chicken in this recipe to save time. No one will know the difference!
I have been looking for a recipe like this and it did do disappoint! It is rich and creamy, the ultimate comfort food!
Thank you for making our favorite recipe so easy!! I haven’t made it in years because it was always so time consuming. Great recipe!
Complete comfort food right here!! This dish is so good & tasty!! And, the fact that it’s gluten-free makes it even better! It’s a great meal to take to someone that needs gluten-free.