1 / 1
Gluten-Free Chicken and Dumplings
Chicken broth thickened with cornstarch forms the base for this stove-top pot, holding pre-cooked chicken, frozen mixed vegetables, and seasoned salt. The dumpling dough comes from Bisquick Gluten Free mix stirred with milk, melted butter, and one egg — dropped by spoonfuls directly into the simmering broth and cooked covered for about 10 minutes until puffed and set through. Fresh parsley goes in just before serving. Total time is 45 minutes, serving 4.
Equipment
- Stovetop
- Saucepan
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 1 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. Stir constantly here so the cornstarch doesn't clump.
- 3Stir the gluten-free biscuit mix, remaining 1/3 cup milk, melted butter, egg, and chopped parsley together in a separate bowl until blended. Drop the dough by 8 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. Resist the urge to peek while covered, as the trapped steam is what cooks the dough.
Notes
- Swap: Use 1 cup of cut green beans, peas, or corn instead of the mixed vegetables if you prefer.
- Shortcut: Rotisserie chicken or leftover roasted chicken works perfectly here.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. The dumplings will absorb more broth as they sit.
Recipe Details
About the Author
