Gluten Free Chicken and Dumplings Recipe

The Coziest Bowl of Comfort

Hello, my dear. Come sit with me. Let’s talk about a hug in a bowl. That’s what chicken and dumplings is. It warms you right down to your toes. I make mine gluten-free now. It’s just as good, I promise.

My grandson can’t have gluten. I wanted him to know this cozy taste. So I got to work in my kitchen. I found a way. Now we share a big pot every fall. Doesn’t that smell amazing? Tell me, what meal makes you feel most at home?

A Little Kitchen Story

I remember my first dumpling. I was small, watching my own grandma. She dropped the batter with such a plop. I thought they were magic clouds. They grew so big in the steam.

I still laugh at that. My first try, my dumplings fell apart. The soup turned cloudy. Grandma just smiled. She said, “Tessa, you stirred too hard. Be gentle.” That matters. Good food is often about gentle hands, not hard work.

How We Make It Shine

Let’s keep it simple. I use a rotisserie chicken from the store. It saves so much time. You just shred it up. The broth, chicken, and frozen veggies go in first. Then we add the sage and thyme.

Those herbs are the secret. They make your kitchen smell like a happy place. *Fun fact: sage is often called a “memory herb.”* People have used it for a very long time. Now, here’s my tip. Mix the cornstarch with cold milk first. Then stir it in. This keeps it from getting lumpy. Do you have a time-saving kitchen trick like my rotisserie chicken?

The Magic of the Dumplings

Now for the clouds. We use gluten-free Bisquick. You just mix it with eggs, milk, and melted butter. The batter will be sticky. That’s perfect. Use a big spoon or an ice cream scoop. Drop them right into the bubbling pot.

Do not stir. Just let them sit and steam. Cover the pot and walk away. This matters. The steam cooks them through, making them soft and fluffy. In about 25 minutes, you have magic. What’s your favorite part to make when you cook?

Why This All Works

This recipe works because it’s kind. It’s kind to your belly if you avoid gluten. It’s kind to your wallet. It makes a lot of food. And it’s kind to your heart. Sharing a meal is about love.

Leftovers taste even better the next day. The flavors get to know each other. I think that’s true for people, too. We get better when we spend time together. So make this for someone you love. It’s more than food. It’s a warm, cozy feeling.

Ingredients:

Ingredient	Amount	Notes
Cooked skinless chicken breasts, diced	3-4 cups	From rotisserie chicken or boiled
Gluten-free chicken broth	4 cups
Gluten-free frozen mixed vegetables	2 cups
Sage, dried	1 tablespoon
Thyme, dried	1 tablespoon
Onion powder	1 tablespoon
Salt	1/2 teaspoon
Milk	2 cups	Dairy-free: use cashew, coconut or almond milk
Gluten-free cornstarch	6 tablespoons
Bisquick Gluten Free mix	1 1/2 cups	For dumplings
Eggs, whisked	2	For dumplings
Milk	2/3 cup	For dumplings; Dairy-free: use cashew, coconut or almond milk
Unsalted butter, melted	4 tablespoons	For dumplings; Dairy-free: use Smart Balance/Earth Balance or coconut oil

My Cozy Chicken and Dumplings, Gluten-Free Style

Hello, my dear. Come sit a spell. Let’s make my chicken and dumplings. This is the bowl that hugs you after a long day. I’ve made it for years. Now we make it gluten-free, just as tasty. Doesn’t that smell amazing already? I think so. We use simple things. A rotisserie chicken saves so much time. I still laugh at that. My grandson calls it “cheater chicken.” It’s just smart cooking.

We’ll make a rich broth and fluffy dumplings. The secret is in the scoop. You’ll see. Follow these steps with me. It’s easier than you think. Let’s begin.

Step 1: Grab your biggest pot. Pour in your chicken broth. Add your diced chicken and frozen veggies. Sprinkle in the sage, thyme, and onion powder. Turn the heat to medium. Let it all come to a gentle boil. Stir it once or twice. The kitchen will start to smell wonderful.

Step 2: Now, let’s thicken our soup. Take a small bowl. Put the milk and cornstarch in it. Stir until it’s smooth. No lumps allowed. Pour this right into your big pot. Stir it all together. Keep it boiling. (My hard-learned tip: stir the cornstarch mix well. Lumpy broth is no fun for anyone.)

Step 3: Time for dumplings. Whisk your eggs in a medium bowl. Dump in the gluten-free Bisquick. Stir it up. Add the melted butter and milk. Mix until it’s a sticky batter. Don’t worry. It’s supposed to be sticky. This is my favorite part.

Step 4: Drop big spoonfuls into the pot. I use an ice cream scoop. I like big, fluffy dumplings. Reduce the heat to low. Let it cook for 10 minutes. Then put the lid on. Cook for 15 more minutes. What’s your favorite kitchen tool for scooping batter? Share below!

Step 5: Take the pot off the heat. Let it sit for just a minute. Then ladle it into bowls. Steam will rise up. It’s pure comfort. Serve it right away. Leftovers are great tomorrow too.

Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up. Here are three ways. Try one next time. It keeps things fun in the kitchen.

The Spring Garden: Swap mixed veggies for peas and fresh chopped asparagus. So bright and green.

The Cozy Ranch: Add a packet of dry ranch seasoning to the broth. My grandkids go wild for this.

The Hearty Mushroom: Use sliced mushrooms instead of chicken. Use vegetable broth. A perfect meat-free Monday meal.

Which one would you try first? Comment below! I’d love to hear.

Serving It Up Just Right

This dish is a whole meal. But a little something on the side is nice. A simple green salad with a tangy dressing works. So does a slice of warm, buttered gluten-free bread. For garnish, a little fresh parsley is pretty. It adds a pop of color.

What to drink? A cold glass of apple cider is perfect. It’s sweet and tart. For the grown-ups, a glass of Chardonnay pairs nicely. It sips smooth with the herby broth. Which would you choose tonight? I’m a cider girl myself.

Keeping Your Cozy Chicken and Dumplings

This dish stores beautifully. Let it cool completely first. Then pop it in the fridge for up to three days.

You can also freeze it for a future cozy meal. I use a big freezer container. I once froze a batch for my grandson’s visit. He loved having a “grandma meal” ready so fast!

Reheat it gently on the stove. Add a splash of broth if it seems thick. This careful storage saves you time on busy nights.

It means a warm, homemade dinner is always close. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the broth stays too thin. Just mix a little more cornstarch with cold milk. Stir it into the pot. It will thicken right up.

The dumplings might fall apart if the broth boils too hard. A gentle simmer is the key. I remember when I learned this. My first dumplings vanished into the soup!

If your dumpling batter feels too runny, add a spoonful more Bisquick. This matters because good texture makes the meal feel special. Fixing small problems builds your cooking confidence, too.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this ahead? A: Yes! Make the soup base a day early. Store it in the fridge. Add the dumplings when you reheat.

Q: What other veggies can I use? A: Fresh carrots and celery work great. Just chop them small so they cook fast.

Q: Can I double the recipe? A: You sure can. Use your biggest pot. The cooking time stays the same.

Q: Is the Bisquick mix important? A: Yes, for the dumplings. It gives them the perfect fluffy texture. *Fun fact: The first Bisquick was invented in 1930!*

Q: Can I use fresh herbs? A: Absolutely. Use three times the amount if using fresh. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe warms your home. It is a hug in a bowl. I love making it for my family.

I would love to see your version. Share a photo of your cozy dinner table. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Happy cooking!

—Tessa Hammond.