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Gluten Free Chicken And Dumplings

Gluten-Free Chicken and Dumplings Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs, cut bite-sized
  • 1 ½ tsp salt, divided
  • ½ tsp black pepper
  • 2 tbsp butter (for stew)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • Gluten-free all-purpose flour blend, divided: 2 tbsp for stew, 1 ½ cups for dumplings (I use Bob’s Red Mill 1-to-1)
  • 4 cups chicken broth, low-sodium
  • 1 tsp dried thyme
  • ½ cup frozen peas
  • ¼ cup heavy cream or full-fat canned coconut milk
  • 2 tsp baking powder
  • 3 tbsp cold butter, cut into small cubes
  • ¾ cup cold buttermilk

Method
 

  1. Season chicken with 1 tsp salt and the pepper. Melt 1 tbsp butter in a Dutch oven over medium-high. Brown chicken 5 to 7 minutes until golden; set aside.
  2. Reduce heat to medium. Add remaining 1 tbsp butter, then onion, carrot, and celery. Cook 5 minutes until softened. Add garlic; cook 1 minute.
  3. Sprinkle 2 tbsp flour over vegetables; stir 1 minute. Add broth and thyme, scrape up bits. Return chicken, simmer covered 15 minutes.
  4. Whisk 1 ½ cups flour, baking powder, and ½ tsp salt in a bowl. Cut in 3 tbsp cold butter until crumbly. Stir in cold buttermilk until shaggy dough forms.
  5. Drop heaping tablespoonfuls of dough onto simmering stew. Cover tightly, cook 15 minutes without lifting lid.
  6. Stir in peas and cream; warm 2 minutes. Ladle into bowls, garnish with parsley, and serve.

Notes

Leftover dumplings soften as they sit; add a splash of broth when reheating. For the fluffiest dumplings, use cold butter and buttermilk straight from the fridge. If your flour blend lacks xanthan gum, add ¼ tsp to the dry mix.