Gluten Free Chicken & Dumplings
Gluten Free Chicken & Dumplings is celery, carrots, potatoes, and onions mixed with the savory flavors of turmeric, thyme, and garlic, and topped with gluten free dumplings. It’s the perfect homemade southern comfort food dinner!
Are you craving some comfort food tonight? I know I am. It’s been a chilly weekend down here in Florida, which means it’s time to break out the gluten free chicken & dumplings! Because nothing warms you up better than homemade chicken and vegetables in a creamy gravy, topped with amazing dumplings!
Let’s talk about these dumplings for a minute. I know some of you are used to rolling these out and placing them down in strips. Here’s the thing, though. You can totally still do that! Go get your long dumplings on there.
Personally, I like to go with the kind I can use an ice cream scoop for because it’s easier. And when I’m craving comfort food, sometimes I just like to get right to it, and get it done.
I also added dried thyme to the dumpling mix, which is why they’re coming out a darker color. If you want something a bit brighter, you can switch it out for fresh thyme. When I have the time, I usually use fresh thyme. See what I did there?Â
Another tip with this dish – the turmeric is optional. Yes, there, I said it. I love this recipe exactly the way it is, because it’s how I prefer it. I think the turmeric adds a lot of flavor to the dish, and I personally would leave it in there. But if you want to see that lighter less yellow color in your dish, you can take the turmeric out.
I used the traditional vegetables in here, because I also love how aromatic they get when you’re sautéing them. Peas, carrots, celery, potatoes, and onions just go together perfectly. But, you can really throw in whatever you have in your pantry. I happen to love adding things like zucchini, kale, or parsnips, but that’s completely your personal preference.
I know it’s springtime, but in Florida the weather is jumping back and forth from hot beach weather, to chilly jacket weather. Which means I’m jumping back and forth from light summer eating, to hot homestyle comfort foods. It’s a little bit exhausting.Â
But as tiring as it is, it’s also giving me a chance to enjoy some of my favorite foods, like these gluten free chicken and dumplings, without overheating. So it’s also a win!
Gluten Free Chicken & Dumplings
Ingredients
For the Chicken & Vegetables
- 2 tbsp extra virgin olive oil
- 2 lbs boneless skinless chicken breast
- 1 medium yellow onion, chopped
- 4 stalks celery, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 3 medium carrots, chopped
- 2 medium yukon gold potatoes, cut into 1-inch cubes
- 1 cup peas
- 2 medium bay leaves
- 8 cups chicken or vegetable stock, gluten free
- 1/2 cup gluten free all purpose flour
For the Dumplings
- 2 cups gluten free all purpose flour
- 1 tsp dried thyme
- 1 tbsp baking powder, double acting
- 1/2 tsp baking soda
- 6 tbsp unsalted butter, melted
- 3/4 cup buttermilk
Equipment
- Dutch oven
Instructions
- Add 2 tbsp olive oil to a large dutch oven over medium heat. Place chicken breast in dutch oven and cook until browned on each side (about 5-7 minutes on each side).Â
- Remove chicken and set aside. When cool enough to handle, cut into small pieces.
- Add remaining tbsp olive oil to dutch oven, along with onion, celery, salt, pepper, thyme, turmeric, and garlic. Cook until onions are soft, about 5 minutes.Â
- Add chicken, carrots, potatoes, peas, bay leaves, and stock. Stir all ingredients together. Bring to a boil and reduce to a simmer, stirring occasionally.
- In a small bowl whisk 1/2 cup gluten free all purpose flour with 1 cup of the cooking liquid. Add back into dutch oven. Simmer an additional 10-15 minutes, then remove bay leaves.Â
- Meanwhile, in a separate bowl, combine gluten free flour, dried thyme, baking powder, and baking soda. Add butter and buttermilk. Stir until a thick batter is formed.
- Add 2-inch scoops of batter to dutch oven, resting on top, spacing evenly in the pot.
- Reduce heat to low and cover pot. Cook an additional 15-20 minutes, or until dumplings are cooked through.Â
Notes
Nutrition
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