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Gluten-Free Chicken & Dumplings made with baking mix

Author: Frank Tegethoff

Gluten-Free Chicken & Dumplings made with baking mix Recipe

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.

At a glance

4 servings


Choose your measure:


  • 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


  • 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.


  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.
  7. Yield: 4 servings