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Meaningful Eats

Gluten-Free Chicken and Dumplings (with Bisquick!)

8 servings
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!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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
  • 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

RECIPE 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!

Nutrition

Calories: 220kcal | Carbohydrates: 7g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 289mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3110IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg