Gluten-Free Chicken & Dumplings made with baking mix

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Yield: 4 servings

Recipe photo

This traditional creamy chicken stew features light and tender (AND gluten-free) dumplings.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Chicken & Dumplings made with baking mix

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 07/09/2013

Ingredients

Chicken

  • 2 1/2 cups chicken broth
  • 1 1/2 cups cut-up cooked chicken
  • 1 cup frozen mixed vegetables
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 cup milk
  • 3 tablespoons cornstarch

Dumplings

  • 3/4 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 teaspoon baking powder, optional
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 tablespoon chopped fresh parsley, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • If you don't have baking powder on hand, don't worry about it; these dumplings will come out tender and delicious. But if you do, add the optional 1/2 teaspoon baking powder for ethereally light and tender dumplings.
  • If you have access to fresh herbs beyond of parsley, try any of the following: snipped chives, lemon thyme, oregano, or rosemary.

Directions

1) In 3-quart saucepan set over medium heat, heat the chicken broth, chicken, vegetables, salt, and pepper to boiling.

2) In a small bowl, mix the milk and the cornstarch with a wire whisk until smooth; stir into the chicken mixture. Heat just to boiling.

3) While the chicken is heating, use a fork to stir together the dumpling ingredients in a small bowl.

4) Once the chicken mixture is boiling, gently drop dumpling dough by 8 rounded spoonfuls onto the boiling chicken mixture.

5) Reduce the heat to a slow simmer. Cover and cook 15 minutes.

6) Remove from the heat, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

Yield: 4 servings

Reviews

1
  • star rating 03/17/2015
  • Margaret from North Carolina
  • Okay, to be honest, I used only the dumpling recipe for my Irish stew. I did not make the chicken. That being said, the dumplings are delicious! They are easy to make and taste terrific.
  • star rating 01/27/2015
  • Christine from El Paso
  • I really want to make this but there is a step missing from the recipe. How long and at what temp does it go in the oven??
    Thanks for this catch, Christine - we're on it again to notify our team the directions are missing! In the meantime, 350' for 25 - 30 minutes may be a good guideline until you see the directions listed. Irene@KAF
  • star rating 09/28/2014
  • Renee from
  • You forgot to say to put it in the oven and what temp. I had no idea what to do here???
    Hmm, seems we may have left a step off of this recipe. I will let our Test Kitchen know so that the recipe can be updated. Jon@KAF
  • star rating 01/24/2014
  • Jenni from AK
  • The dumplings were perfect! So light and fluffy. The filling had the perfect consistency, but I might add some herbs next time. My gluten free kid said it was a perfect dinner. I love these dumplings more than the gluten ones!
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