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Gluten-Free Chicken and Dumplings
This comforting bowl of gluten-free chicken and dumplings comes together quickly on the stovetop. Using pre-cooked chicken and frozen mixed vegetables keeps the prep work to a minimum. A simple biscuit mix forms the base for tender, fluffy dumplings that simmer right in the savory broth. It is a warm, satisfying meal perfect for a chilly weeknight dinner.
Ingredients
- 1 1 ⁄ 2 cups cut-up cooked chicken
- 1 cup frozen mixed vegetables
- 1 teaspoon seasoned salt
- 1 ⁄ 4 teaspoon pepper
- 2 1 ⁄ 2 cups chicken broth
- 1 cup milk
- 3 tablespoons cornstarch
- 3 ⁄ 4 cup Bisquick Gluten Free mix
- 1 ⁄ 3 cup milk
- 2 tablespoons butter or margarine, melted
- 1 egg
- 1 tablespoon chopped fresh parsley
Instructions
- 1Combine the cooked chicken, frozen vegetables, seasoned salt, pepper, and chicken broth in a large saucepan. Bring the mixture to a boil over medium-high heat.
- 2Whisk one cup of milk with the cornstarch in a small bowl until completely smooth. Stir this liquid into the boiling chicken mixture and heat until it returns to a boil.
- 3Stir the gluten-free biscuit mix, remaining milk, melted butter, egg, and chopped parsley together in a separate bowl until blended. Drop the dough by rounded tablespoons directly onto the bubbling broth.
- 4Cook uncovered over low heat for 10 minutes. Place a lid on the saucepan and simmer for an additional 15 minutes until the dumplings are tender and cooked through.