This gluten-free chicken and dumplings uses a simple swap: replace regular Bisquick with the gluten-free version (or a DIY mix) to create fluffy, tender drop dumplings in a rich, creamy chicken stew. It’s a one-pot comfort meal that comes together in under an hour, perfect for a weeknight dinner that feels like a hug in a bowl.
Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/3 cup (45 g) gluten-free all-purpose flour (for thickening)
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk (or unsweetened dairy-free milk)
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (120 g) gluten-free Bisquick mix (or DIY mix, see Tips)
- 1/3 cup (80 ml) milk (for dumplings)
- 1 large egg, lightly beaten
- 2 tbsp (5 g) fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly. Add the milk, thyme, rosemary, salt, and pepper. Bring to a gentle simmer.
- Add the cubed chicken and return to a simmer. Cook for 5 minutes, stirring occasionally, until the chicken is just cooked through. Check the internal temperature with a food thermometer; it must reach 165°F (74°C) as the safe minimum for poultry (USDA FSIS).
- In a separate bowl, stir together the gluten-free Bisquick mix, 1/3 cup milk, and the beaten egg until just combined. The batter will be thick and slightly lumpy.
- Drop the dumpling batter by rounded tablespoonfuls onto the surface of the simmering stew. You should have about 12 dumplings. Do not stir.
- Cover the pot and reduce the heat to low. Simmer gently for 15 minutes without lifting the lid. The dumplings will puff up and cook through.
- Remove the lid and check that the dumplings are cooked through (a toothpick inserted comes out clean). If not, cover and cook for 5 more minutes.
- Garnish with fresh parsley and serve hot.
Tips
- DIY Bisquick substitute: If you don’t have gluten-free Bisquick, mix 1 cup (120 g) gluten-free all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, and 2 tbsp (28 g) cold butter (cut in) until crumbly. Use this in place of the Bisquick for the dumplings.
- Don’t overmix the dumpling batter: Overmixing develops gluten (even in gluten-free flours) and makes dumplings tough. Stir until the flour is just moistened.
- Keep the lid on: The steam is what cooks the dumplings. Lifting the lid lets the steam escape and can make the dumplings dense or undercooked.
- Thicken if needed: If the stew is too thin after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Simmer for 2 minutes until thickened.
Serving Suggestions
Serve this hearty stew in deep bowls with a side of crusty gluten-free bread or a simple green salad. For a touch of brightness, add a squeeze of lemon juice over the top before serving. It’s a complete meal on its own, but you can also pair it with roasted asparagus or steamed green beans for extra vegetables.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add 2 cups (300 g) of diced potatoes and 1 cup (150 g) of frozen peas in the last 10 minutes of cooking.
- Herb dumplings: Add 1 tbsp of chopped fresh dill or chives to the dumpling batter for a fresh flavor.
- Creamier stew: Swap the milk for half-and-half or heavy cream for a richer broth.
- Spicy kick: Add 1/2 tsp of red pepper flakes or a diced jalapeño with the onion for heat.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The dumplings will absorb liquid and soften, so when reheating, add a splash of chicken broth or milk to loosen the stew. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through to 165°F (74°C) for leftovers. You can also microwave individual portions in 1-minute intervals, stirring in between. Freezing is not recommended as the dumplings become mushy.
Frequently Asked Questions
Can I use regular Bisquick if I’m not strictly gluten-free? Yes, simply use the same amount of regular Bisquick. The recipe works exactly the same.
Why are my dumplings gummy? Gummy dumplings are usually caused by overmixing the batter or simmering too vigorously. Stir just until combined and keep the heat low during the steaming step.
Can I make this dairy-free? Yes, use a dairy-free butter substitute (like olive oil or vegan butter) and unsweetened almond, oat, or coconut milk for both the stew and the dumplings. The texture may be slightly less creamy but still delicious.
How do I know the chicken is fully cooked? Use an instant-read thermometer inserted into the thickest piece of chicken. It should read 165°F (74°C) as the safe minimum internal temperature for poultry, per USDA FSIS guidelines.
Can I use pre-cooked chicken? Yes, add 3 cups of shredded rotisserie chicken after the dumplings are cooked, just to heat through. Reduce the initial chicken cooking time to 2 minutes.
What if I don’t have a Dutch oven? Any heavy-bottomed pot with a tight-fitting lid will work. A large saucepan or stockpot is fine; just ensure it’s big enough to hold the stew and dumplings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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