Gluten Free Chicken And Dumplings Recipe

What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I love a big bowl of comfort food, but I have a deep, personal hatred for a sink full of dishes. It’s the ultimate buzzkill after a fantastic dinner. If you love easy, hands-off meals, you have to try this classic crockpot chicken, potatoes, and green beans.

That’s why this recipe for Gluten Free Chicken And Dumplings is my absolute hero. It gives you all the cozy, savory goodness of the classic. But it ditches the mountain of dirty bowls, pots, and whisks. We’re talking tender chicken, fluffy dumplings, and a rich broth, all made in a single Dutch oven or large pot.

Best of all, it’s completely celiac safe and uses a simple, grain free dumpling mix. You get that healthy comfort without any of the gluten or the cleanup dread. It’s a total win-win for your taste buds and your kitchen sanity.

Recipe Overview

Here’s the quick snapshot of what you’re in for. This is the kind of recipe you’ll want to bookmark for every chilly evening.

• Cuisine: American Comfort Food
• Category: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4-6

The Magic of a One-Pot (or One-Pan) Meal

I live for one-pot wonders. They are the secret weapon of any home cook who values their free time. This method isn’t just about fewer dishes to wash, though that’s a huge perk.

It’s about building layers of flavor all in one vessel. You brown the chicken, sauté the veggies, and simmer the broth right in the same pot. Every little bit of tasty browned goodness left from each step becomes part of the final sauce. Nothing gets washed down the drain, and every flavor stays in your dinner. For another rich and savory one-pot idea, my Garlic Parmesan Crockpot Chicken and Potatoes is a reader favorite.

All You Need (One Pot & These Ingredients)

Your equipment list is beautifully short. You’ll need one large, heavy-bottomed pot or Dutch oven with a tight-fitting lid. That’s truly the main character here.

The ingredient list is simple, too. We use common veggies, basic chicken, and a clever blend of gluten free flour for the broth and dumplings. The star for the dumplings is almond flour. It gives them a wonderful texture and keeps everything grain free.

The Full Ingredient List

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 3 tablespoons olive oil or avocado oil, divided
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/4 cup gluten free flour blend (with xanthan gum)
• 6 cups chicken broth (check for gluten-free label)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup frozen peas (optional, add at the end)
• For the Dumplings:
  • 1 cup fine almond flour
  • 1/4 cup gluten free flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 tablespoons milk or unsweetened almond milk

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps, and you’ll keep the mess contained to that one beautiful pot. I promise it’s easier than it looks.

Recipe

Gluten Free Chicken And Dumplings Recipe

Make Gluten Free Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 20 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 3 tablespoons olive oil or avocado oil, divided
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1/4 cup gluten free flour blend (with xanthan gum)
• 6 cups chicken broth (check for gluten-free label)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup frozen peas (optional, add at the end)
• For the Dumplings:1 cup fine almond flour 1/4 cup gluten free flour blend 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 3 tablespoons milk or unsweetened almond milk
• 1 cup fine almond flour
• 1/4 cup gluten free flour blend
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3 tablespoons milk or unsweetened almond milk

My “Less Mess” Cooking Method (Step-by-Step)

1

Brown the Chicken: Pat your chicken dry and season it well. Heat 2 tablespoons of oil in your large pot over medium-high heat. Add the chicken in a single layer and cook until browned on all sides. You don’t need to cook it through yet. Transfer it to a clean plate. No need to wash the pot!

2

Cook the Veggies: Add the last tablespoon of oil to the same pot. Toss in the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften. Add the garlic and cook for one more minute until fragrant.

3

Make the Broth Base: Sprinkle the 1/4 cup of gluten free flour over the veggies. Stir constantly for about 2 minutes to cook the raw flour taste out. This is your thickener.

4

Simmer the Stew: Slowly pour in the chicken broth while stirring to avoid lumps. Add the thyme, bay leaves, salt, and pepper. Scrape up any browned bits from the bottom of the pot—that’s flavor! Bring to a gentle boil, then reduce to a simmer. Stir the browned chicken (and any juices) back into the pot. Let it simmer for 20 minutes.

5

Mix the Dumpling Batter: While the stew simmers, make your dumpling batter. In one medium bowl, whisk together the almond flour, gluten free flour, baking powder, and salt. In another small bowl, beat the eggs and milk together. Pour the wet into the dry and stir until just combined. A few lumps are fine.

6

Cook the Dumplings: After the stew has simmered, drop spoonfuls of the dumpling batter on top of the bubbling broth. Cover the pot tightly with its lid. Let it cook, undisturbed, for 15 minutes. Do NOT peek for at least the first 10 minutes—the steam is cooking the dumplings!

7

Finish and Serve: Remove the lid. The dumplings should be firm and puffed. If you added peas, stir them into the stew now (they’ll heat through instantly). Remove the bay leaves. Ladle the stew and dumplings into bowls and dig in!

Notes

Enjoy your homemade Gluten Free Chicken And Dumplings Recipe!

Nutrition Information

This recipe is high in protein from the chicken and eggs.:

Using almond flour adds healthy fats and makes the dish grain free.:

It’s packed with vegetables like carrots and celery for fiber and vitamins.:

By controlling the salt in your broth, you can easily manage the sodium level.:

It’s a satisfying, balanced meal that fits a gluten-free lifestyle perfectly.:

Did You Make This?

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1. Brown the Chicken: Pat your chicken dry and season it well. Heat 2 tablespoons of oil in your large pot over medium-high heat. Add the chicken in a single layer and cook until browned on all sides. You don’t need to cook it through yet. Transfer it to a clean plate. No need to wash the pot!
2. Cook the Veggies: Add the last tablespoon of oil to the same pot. Toss in the onion, carrots, and celery. Cook for 5-7 minutes until they start to soften. Add the garlic and cook for one more minute until fragrant.
3. Make the Broth Base: Sprinkle the 1/4 cup of gluten free flour over the veggies. Stir constantly for about 2 minutes to cook the raw flour taste out. This is your thickener.
4. Simmer the Stew: Slowly pour in the chicken broth while stirring to avoid lumps. Add the thyme, bay leaves, salt, and pepper. Scrape up any browned bits from the bottom of the pot—that’s flavor! Bring to a gentle boil, then reduce to a simmer. Stir the browned chicken (and any juices) back into the pot. Let it simmer for 20 minutes.
5. Mix the Dumpling Batter: While the stew simmers, make your dumpling batter. In one medium bowl, whisk together the almond flour, gluten free flour, baking powder, and salt. In another small bowl, beat the eggs and milk together. Pour the wet into the dry and stir until just combined. A few lumps are fine.
6. Cook the Dumplings: After the stew has simmered, drop spoonfuls of the dumpling batter on top of the bubbling broth. Cover the pot tightly with its lid. Let it cook, undisturbed, for 15 minutes. Do NOT peek for at least the first 10 minutes—the steam is cooking the dumplings!
7. Finish and Serve: Remove the lid. The dumplings should be firm and puffed. If you added peas, stir them into the stew now (they’ll heat through instantly). Remove the bay leaves. Ladle the stew and dumplings into bowls and dig in!

Pro-Tips for Perfect One-Pot Cooking

A few simple tricks will make sure your meal turns out amazing every single time. These are lessons I learned the hard way, so you don’t have to.

Use the right size pot. Your pot should be large enough that the stew only fills it about 2/3 of the way before adding dumplings. This gives the dumplings room to steam properly without boiling over.

Don’t stir the dumplings. Once you drop that batter in and put the lid on, walk away. Peeking lets the essential steam escape and can lead to gummy dumplings. Trust the process.

Pat the chicken dry. This is the secret to getting a good, golden sear instead of steaming the chicken. A better sear means more flavor in your final dish.

Storing & Reheating (Easy!)

This dish makes fantastic leftovers. The flavors get even better the next day. Store any leftovers in an airtight container in the fridge for up to 4 days.

To reheat, gently warm individual portions in a saucepan over low heat with a splash of broth. You can microwave it, but the stovetop helps keep the dumplings their best texture. The dumplings will soak up broth over time, so adding a little liquid when reheating is a good idea.

Nutrition Notes

• This recipe is high in protein from the chicken and eggs.
• Using almond flour adds healthy fats and makes the dish grain free.
• It’s packed with vegetables like carrots and celery for fiber and vitamins.
• By controlling the salt in your broth, you can easily manage the sodium level.
• It’s a satisfying, balanced meal that fits a gluten-free lifestyle perfectly.

Your One-Pot Questions, Answered

I get a few common questions about this recipe. Here are the quick answers to help you out.

Can I use a different gluten free flour?

Yes, but with caution. For the stew thickener, any 1:1 gluten free blend with a binder (like xanthan gum) will work. For the dumplings, I don’t recommend swapping the almond flour 1:1 with another flour. Almond flour gives unique moisture and structure. A different flour could change the texture completely.

My dumplings fell apart! What happened?

This usually means the stew wasn’t at a steady, gentle simmer when you added them, or the lid was opened too early. The steam needs to be consistent to “set” the dumplings. Also, make sure your baking powder is fresh for the best rise.

Can I make this dairy-free?

Absolutely. Just use your favorite unsweetened non-dairy milk in the dumpling batter. The rest of the recipe is naturally dairy-free as written.

So there you have it. All the cozy flavor of a classic, with a fraction of the cleanup. This recipe proves that you don’t need gluten, grains, or a pile of dirty pans to make a seriously satisfying meal. For another cozy, gluten-free soup that feels like a hug in a bowl, you must try this Gluten-Free Lasagna Soup.

It’s the kind of dinner that feels like a hug. It saves you time at the sink so you can actually relax and enjoy your evening. I hope it becomes a regular in your kitchen rotation, just like it is in mine.

Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!