Gluten-free chicken and dumplings will become one of your favorite gluten-free dinner recipes. Made quickly with rotisserie chicken in a creamy sauce that bakes the prepackaged dumplings while it simmers.
Our gluten free dairy free chicken and dumplings recipe is one to add to your weeknight menu all year long. Perfect for cold winter evenings or chilly summer nights, it is a comfort food that will impress your family time & time again.
Using a biscuit mix for homemade dumplings is our favorite way to create this dish. The prepackaged mix has all the celiac-safe ingredients we need with the flavor we want! It is the best feeling knowing in only a few minutes, we can stir together this easy dumpling recipe that is completely gluten-free.
Paired with the remaining gf ingredients, this chicken and dumplings recipe comes together in just 15 minutes. With the option to make the chicken soup ahead of time and then reheat it to cook the dumplings, this recipe is also great for meal prep (find instructions for making in advance below!).
For more comfort food recipes, check out Gluten Free Fried Chicken, Gluten Free Scalloped Potatoes, Gluten-Free Shepards Pie and Comforting Chicken and Noodles (Crockpot). All gluten free and family friendly!
Table of Contents
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 cups diced carrots
- 3 tablespoons gluten-free flour
- 32 ounces chicken stock ✅
- 2/3 cup soy milk ✅
- 2 cup rotisserie chicken, shredded ✅
- 1 teaspoon poultry seasoning ✅
Dumplings
- 1 box Red Lobster Gluten-Free Cheddar Bay Biscuit Mix
- 1 cup water
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Add the olive oil to a large stockpot or Dutch oven. Sauté the onions and celery over medium-high heat until translucent.
“Sautéing” is a cooking method that cooks the ingredient(s) quickly in a small amount of oil or fat.
“Translucent” means that you should be able to almost see through the onions and celery. Stir, watching for your onions and celery to turn from solid in color to translucent while shrinking in size. The onions will also develop a sweet flavor as they cook.
Add the garlic and carrots and cook for an additional minute. Stir in the gluten-free flour.
Whisk in the chicken stock and soy milk
Slowly whisk in the chicken stock and bring to a simmer. Whisk in the soy milk stirring until thickened. Stir in the chicken and poultry seasoning. Bring to a simmer.
Make the dumplings
In a medium-sized bowl add the biscuit mix (do not follow the instructions on the box), the seasoning packet that comes with the mix, along with 1 cup of water. Stir.
Add the dumplings to the hot chicken mixture
Using a large cookie scoop or 2 spoons, add the dumpling batter to the simmering mixture. Gently press down with the back of a spoon to ensure each dumpling is covered. Cover and simmer for 20 minutes. Serve hot.
Frequently Asked Questions
Of course! We use rotisserie chicken for ease but it can easily be substituted with chicken breasts or chicken thighs if desired. Simply boil, shred then add to the recipe.
The chicken soup mixture can be prepped up to a day before, cooled, and stored in the fridge. When ready to make the gluten-free dumpling recipe, bring the soup to a simmer then drop in the dumplings. Cover and simmer for the remaining 20 minutes.
We use either gluten-free flour or cornstarch. Cornstarch works best when blended 1:2 with water: 1 tablespoon cornstarch to 2 tablespoons cold water, then whisk into the hot soup or stew.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Onions should cook until they are translucent or clear in color. Cooked onions will also start to smell sweet.
- When the olive oil, flour and broth is whisked together, you create a homemade roux that thickens the soup mixture.
- Carefully drop the dumplings into the pot to prevent the soup from splattering. You can also use a ladle to slowly lower each dumpling into the pot.
Storing Leftovers
Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave in 20-second intervals until hot.
Another great option is to make a few batches or divide one batch into multiple containers to store in the freezer for up to 3 months. The soup can then be reheated, and dumplings cooked when you need to throw together a quick dinner meal.
More Easy Gluten-Free Chicken Recipes
- Mississippi Chicken (Instant Pot)
- Ground Chicken Pasta
- Grandmas Chicken Casserole
- Gluten Free Chicken Wings
- Gluten-Free Chicken Thigh Recipes
- Baked Chicken Burgers
- Gluten Free Orange Chicken
- Gluten Free Chicken Strips
- Gluten-Free Baked Oregano Chicken
- Crockpot Santa Fe Chicken
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten-Free Chicken And Dumplings
Equipment
- dutch oven or large stockpot with a lid
- large cookie scoop or 2 spoons
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 cups diced carrots
- 3 tablespoons gluten-free flour
- 32 ounces chicken stock ✅
- 2/3 cup soy milk ✅
- 2 cup rotisserie chicken, shredded ✅
- 1 teaspoon poultry seasoning ✅
Dumplings
- 1 box Red Lobster Gluten-Free Cheddar Bay Biscuit Mix
- 1 cup water
Instructions
- ⭐️ Saute onions and celery. Add the olive oil to a large stockpot or dutch oven. Saute the onions and celery over medium-high heat until translucent. Add the garlic and carrots and cook for an additional minute. Stir in the gluten-free flour.3 tablespoons olive oil, 1 medium onion, diced, 1 cup diced celery, 3 cloves garlic, minced, 2 cups diced carrots, 3 tablespoons gluten-free flour
- ⭐️ Whisk in the chicken stock and soy milk. Slowly whisk in the chicken stock, and bring to a simmer. Whisk in the soy milk stirring until thickened. Stir in the chicken and poultry seasoning. Bring to a simmer.32 ounces chicken stock, 2/3 cup soy milk, 2 cup rotisserie chicken, shredded, 1 teaspoon poultry seasoning
- Make the dumplings. In a medium-sized bowl add the biscuit mix, the seasoning packet that comes with the mix, along with 1 cup of water. Stir.1 box Red Lobster Gluten-Free Cheddar Bay Biscuit Mix, 1 cup water
- ⭐️ Add the dumplings to the hot chicken mixture. Using a large cookie scoop or 2 spoons, add the dumpling batter to the simmering mixture. Gently press down with the back of a spoon to ensure each dumpling is covered. Cover and simmer for 20 minutes. Serve hot.
Notes
- Prep the chicken soup mixture up to a day before, cool and store in the fridge. When ready to make the dumplings, bring the soup to a simmer then drop in the dumplings. Cover and simmer for the remaining 20 minutes.
- Make a few batches or divide one batch into multiple containers to then store in the freezer for up to 3 months. Reheat and cook the dumplings when you need to throw together a quick dinner meal.
Nutrition
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