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Easy Gluten-Free Chicken and Dumplings
Tender, fluffy dumplings simmering in a rich, savory broth make this classic comfort food completely irresistible. By leaning on pre-cooked chicken and frozen vegetables, you skip the tedious chopping and get straight to the good part. A simple gluten-free biscuit mix forms the base for the dumplings, ensuring they puff up beautifully right in the pot. It's a warm, deeply satisfying bowl that proves you don't need hours in the kitchen to build incredible flavor.
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.