Making chicken and gluten-free dumplings is easier than you think! You don’t have to sacrifice texture or flavor with this hearty meal.
You can easily make gluten free chicken and dumplings using a gluten-free baking mix, such as Bisquick! Light and fluffy dumplings can be yours with this easy recipe!
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Updated September 3, 2024 with new photos and more detailed instructions.
A steaming bowl of chicken and dumplings is probably one of the best comfort foods around.
Tender chunks of chicken and vegetables in a savory broth with some fluffy dumplings? What’s not to love?
Chances are, most of us have fond memories surrounding homemade chicken and dumplings.
Whether you grew up enjoying your grandma’s signature dish or you remember first learning how to make them yourself, homemade dumplings have a way of reminding us of the good things in life.
The best recipes for chicken and dumplings are those that are easy to make yet transport us to simpler times with just one taste of the delicious comfort food.
However, if you are eating a gluten-free diet, you know it isn’t always easy to find versions of classic recipes that you can still enjoy.
That’s why I’m so excited to share this gluten free chicken and dumplings recipe with you!
It’s everything you love about chicken and dumplings, but without the gluten, so it’s the perfect comfort food for the whole family.
Making Gluten Free Drop Dumplings
Over the years, I’ve made so many different varieties of chicken and dumplings–it’s one of my favorite comfort foods!
I love flat dumplings, such as in this copycat Cracker Barrel chicken and dumplings recipe (and the Instant Pot version, these pressure cooker chicken and dumplings).
There are chicken and dumplings made with canned biscuits, which is an easy shortcut.
I also enjoy a steaming bowl of chicken and dumpling soup on a cold day.
Then there are fluffy, biscuit-like dumplings.
These dumplings are sometimes called “drop dumplings,” because you drop a ball of dough into the simmering broth and allow it to cook.
Drop dumplings are what I’m making for these gluten free dumplings, and they’re perfectly fluffy!
I’m adapting my easy chicken and Bisquick dumplings recipe to make a gluten free version, using gluten free Bisquick mix.
The result is oh-so-good!
I was surprised by how similar these dumplings were to the ones made with regular Bisquick mix. They were soft and fluffy–pretty much perfection!
How to Make Gluten Free Chicken and Dumplings
It’s simple to make this classic comfort food.
Ingredients:
- Olive oil
- Onion
- Celery
- Chicken stock or broth
- Water
- Boneless skinless chicken breasts
- Frozen peas and carrots (or other preferred vegetables)
- Black pepper
- Salt
- Ground thyme
- Homemade gluten-free cream of chicken soup
- Gluten-Free Bisquick mix
- Shortening
- Milk
- Eggs
How to Make it:
(Full printable recipe card is available below)
Saute and simmer. You’ll start by sauteeing some onion and celery in a bit of olive oil in a Dutch oven or other large pot.
Next, you’ll add in some chicken broth, water, and pieces of chicken breasts, along with some frozen veggies and seasonings.
Let that simmer over medium heat for about ten minutes while you prepare the dumplings.
Make the gluten-free dumpling dough. In a large mixing bowl, cut the shortening into the Bisquick mix using two forks or a pastry blender, until pea-sized particles are formed.
In a small bowl or measuring cup, whisk together milk and eggs, then pour that into the Bisquick mix. Stir gently to combine and set aside.
Shred the chicken. Pull out the chicken breast pieces and shred or chop them. The chicken might not be fully cooked yet, but that’s okay–it’s going back into the pot after you shred it!
Add some homemade gluten free cream of chicken soup and the shredded chicken to the pot and stir. Allow the liquid to return to a simmer/low boil.
Cook the dumplings. Drop dumpling dough by rounded tablespoonful into the hot liquid (a small cookie scoop is helpful for this).
Simmer for 10 minutes uncovered, then for 10 more minutes covered.
The dumplings are done when they’re cooked through to fluffy perfection in the center (they shouldn’t be doughy).
Feel free to garnish with some fresh parsley, if you’d like. Then serve and enjoy!
Notes and Adaptations:
- Don’t forget to make sure your chicken broth is gluten free!
- If you have leftover chicken you’d like to use instead of raw chicken, you can add it when simmering the frozen veggies.
- This can be a meal on its own, or you can add one of these sides to serve with chicken and dumplings if you’d like.
- Leftovers can be refrigerated in an airtight container.
- Although I have only personally tested this recipe with gluten-free Bisquick, I would imagine you could also probably use Pamela’s or King Arthur gluten-free baking mix with similar results.
Recommended Equipment:
- Stockpot or Dutch Oven
- Small cookie scoop
Gluten Free Chicken and Dumplings
Gluten free chicken and dumplings allow you to enjoy your favorite comfort food, but without the gluten! Fluffy dumplings, tender chicken and vegetables in a savory broth make for a delicious meal!
Ingredients
- 2 Tbsp olive oil
- 1/2 large onion, diced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 1 cup water
- 1 lb boneless skinless chicken breasts, each breast cut into 2-3 pieces
- 1 1/2 cup frozen peas and carrots (or other preferred vegetables)
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground thyme
- 2 cups homemade gluten-free cream of chicken soup
For the Dumplings:
- 2 1/4 cup Gluten-Free Bisquick mix
- 1/3 cup shortening
- 2/3 cup milk
- 3 eggs
Instructions
- In a stockpot or Dutch oven, heat olive oil over medium-high heat. Add onions and celery, sauteeing until they begin to soften slightly.
- Add broth, water, chicken breast pieces, frozen peas and carrots, pepper, salt, and ground thyme.
- Bring to a boil, then reduce heat to simmer for about ten minutes while preparing dumplings.
- In a small mixing bowl, combine gluten-free Bisquick and shortening, cutting in the shortening with two forks or a pastry blender to form pea-size crumbs. In a measuring cup, whisk together milk and eggs. Stir into the Bisquick mixture just until combined and no dry spots remain. Allow to rest for a few minutes.
- Remove chicken breast pieces from the simmering broth and transfer to a cutting board. Shred or chop the chicken. Note: The chicken may or may not be fully cooked through at this point. If the chicken is still undercooked, that's okay--go ahead and shred or chop it.
- Add the homemade gluten-free cream of chicken soup and the
shredded chicken to the pot and stir to combine, allowing the liquid to return to a simmer/low boil. - Scoop dumpling dough by rounded Tablespoon onto the simmering liquid. Simmer for 10 minutes uncovered, then for 10 minutes more covered.
- Remove from heat and serve, garnishing with fresh parsley if desired.
Notes
- Don't forget to make sure your chicken broth is gluten free!
- If you have leftover chicken you'd like to use instead of raw chicken, you can add it when simmering the frozen veggies.
- This can be a meal on its own, or you can add one of these sides to serve with chicken and dumplings if you'd like.
- Leftovers can be refrigerated in an airtight container.
- Although I have only personally tested this recipe with gluten-free Bisquick, I would imagine you could also probably use Pamela's or King Arthur gluten-free baking mix with similar results.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 172mgSodium: 1220mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 31g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Don’t forget to save this recipe to your dinner ideas board on Pinterest!
These are the BEST Bisquick dumplings ever. Previous GF dumplings have been gritty with no definite flavor. These are real dumplings just like I grew up with.
Thank you, Dianne! I’m so glad you enjoyed them! 🙂