There is a moment about twenty minutes into making this soup when the kitchen starts to smell like sage and simmering broth, and my husband wanders in asking what is for dinner before I have even said a word. That is the smell test this gluten free chicken and dumplings …
There is a moment about twenty minutes into making this soup when the kitchen starts to smell like sage and simmering broth, and my husband wanders in asking what is for dinner before I have even said a word. That is the smell test this gluten free chicken and dumplings recipe has to pass every time, and after several rounds of testing in my dedicated gluten-free kitchen, it does.
This is a one-pot, 35-minute version built on a certified gluten free baking mix dumpling batter, a quick cornstarch-thickened broth, and shredded chicken you likely already have on hand. It is the kind of dinner that makes a cold night feel handled.
If you have made gluten free dumplings before and ended up with a gummy, undercooked center, the fix is smaller than you think. Keep reading, because the broth temperature and the lid make more difference than the flour blend does.
Key takeaways
This gluten free chicken and dumplings recipe is ready in 35 minutes using GFCO-certified chicken broth (Pacific Foods or Imagine), certified gluten free cornstarch (Clabber Girl), and a GFCO-certified baking mix (King Arthur or Pamela’s) for the dumplings. Whisking the cornstarch into cold milk before it touches the hot broth prevents clumping and thickens the stew evenly.
Covering the pot for the final 15 minutes traps steam that cooks the dumpling centers through evenly, which fixes the gummy-center problem most gluten free versions run into. Bisquick Gluten Free and Bob’s Red Mill Biscuit Mix are labeled gluten free but not GFCO third-party certified, so choose King Arthur or Pamela’s if certification matters to you. A dairy-free version works with almond, cashew, or coconut milk and Miyoko’s GFCO-certified plant butter, and the recipe serves 6.
Prep Time: 10 mins · Cook Time: 25 mins · Total Time: 35 mins
Table of Contents
Why You Will Love This Gluten-Free Chicken and Dumplings
Ready in 35 minutes: one pot, no par-cooking the dumplings separately, no fuss.
Celiac-safe ingredients throughout: GFCO-certified broth, baking mix, and cornstarch, plus naturally gluten free staples like chicken, eggs, and milk, with a full certification breakdown below.
Fluffy, not gummy, dumplings: a covered-steam method that solves the most common gluten free dumpling complaint.
Dairy-free option included: swap milk and butter with tested substitutes that hold up in the broth.
Rotisserie-chicken friendly: a genuine weeknight shortcut, with a label warning worth reading.
Kitchen-tested twice at two hydration levels: so you get the batter consistency that actually produces a light dumpling.
This gluten free chicken and dumplings recipe is a celiac-safe, one-pot dinner ready in 35 minutes, made with GFCO-certified broth, cornstarch, and baking mix.
1 1/2cupGFCO-certified gluten free baking mixKing Arthur GF All-Purpose Baking Mix or Pamela’s Baking and Pancake Mix
2large eggs, whisked
2/3cupmilkor unsweetened almond, cashew, or coconut milk
4tbspunsalted butter, meltedor dairy-free butter, or refined coconut oil
Equipment
Large Dutch oven or soup pot
Medium ice cream scoop
Mixing bowls
Whisk
Method
Make the Broth
In a large Dutch oven or soup pot, combine the chicken broth, cooked chicken, frozen vegetables, sage, thyme, onion powder, and salt. Bring to a gentle boil over medium heat.
In a small bowl, whisk 2 cups of milk with the cornstarch until completely smooth, then slowly stir the mixture into the simmering broth. Continue stirring until the broth thickens slightly, about 1 to 2 minutes.
Make and Add the Dumplings
In a separate bowl, whisk the eggs. Add the gluten free baking mix and stir until combined, then stir in the melted butter and 2/3 cup of milk until a thick, sticky batter forms.
Using a large spoon or a medium ice cream scoop, drop heaping spoonfuls of the batter directly into the simmering broth.
Reduce heat to low and cook uncovered for 10 minutes. Cover the pot and continue cooking for 15 minutes without lifting the lid, until the dumplings are cooked through.
Remove from heat and serve immediately, stirring gently if needed.
Celiac Safety Note: Confirm certified gluten free status on the chicken broth, cornstarch, and baking mix. Bisquick Gluten Free and Bob’s Red Mill Biscuit Mix are labeled gluten free but not GFCO-certified; use King Arthur or Pamela’s for third-party certification. Shared wooden spoons, scratched non-stick pots, and cutting boards previously used for wheat-based dough are common cross-contact points. Pre-shredded cheese toppings often contain a wheat-starch anti-caking agent, so grate a block fresh if adding cheese.Storage: Refrigerate up to 3 days in an airtight container; reheat gently with a splash of broth. Freezes up to 2 months, though for the best texture freeze the broth and chicken only and make fresh dumpling batter when reheating.Dairy-free swap: Unsweetened almond, cashew, or coconut milk plus Miyoko’s GFCO-certified plant butter or refined coconut oil.
Gluten-Free Note
This recipe is designed to be gluten-free when prepared with certified gluten-free ingredients. Always check labels, as ingredient formulations and manufacturing practices can change. If you have celiac disease or a severe gluten allergy, verify that all ingredients are certified gluten-free and appropriate for your dietary needs.
Chicken broth: Use a GFCO-certified brand such as Pacific Foods or Imagine. Broth is a common hidden-gluten ingredient because some brands use wheat-derived flavoring bases, so certification matters more here than most people expect.
Frozen mixed vegetables: Naturally gluten free, but check that no seasoning packet is included in the bag. Plain frozen peas, carrots, and corn are the safest default.
Cornstarch: Pure cornstarch is naturally gluten free, but a certified brand like Clabber Girl adds a layer of assurance against cross-contact at the manufacturing stage.
Baking mix, the most important call in this recipe: King Arthur GF All-Purpose Baking Mix and Pamela’s Baking and Pancake Mix are both GFCO-certified, meaning they are independently verified below 10 ppm gluten. Bisquick Gluten Free and Bob’s Red Mill Gluten Free Biscuit and Baking Mix are labeled gluten free and R5-ELISA tested in a dedicated facility, but neither carries GFCO third-party certification. Labeled-only is not the same as certified, and for a strict celiac diet, that distinction is worth knowing before you buy.
Dairy-free butter swap: Miyoko’s European Style Plant Butter is GFCO-certified and works well in the dumpling batter.
Rotisserie chicken: A real time-saver, but only if the label clearly states gluten free. Seasoning blends brushed onto rotisserie chicken vary by store and sometimes contain hidden wheat-based fillers.
For a homemade dumpling dough base without a store-bought mix, GFF’s gluten free biscuits recipe uses the same category of ingredients and is worth a look if you want to build your own blend from scratch.
Celiac Safety Note: For this recipe, confirm certified gluten free status on the chicken broth, cornstarch, and baking mix specifically. Bisquick Gluten Free and Bob’s Red Mill Biscuit Mix are labeled gluten free but not GFCO-certified; if third-party certification matters to you, choose King Arthur or Pamela’s instead. Shared wooden spoons, scratched non-stick pots, and cutting boards previously used for wheat-based biscuit dough are common cross-contact points in a mixed kitchen, and pre-shredded cheese used as a topping often contains a wheat-starch anti-caking agent, so grate a block fresh if you add cheese.
How to Make Gluten-Free Chicken and Dumplings
Step 1: Start the Broth
In a large Dutch oven or soup pot, combine the chicken broth, cooked chicken, frozen vegetables, sage, thyme, onion powder, and salt. Bring the mixture to a gentle boil over medium heat.
Step 2: Thicken the Broth
In a small bowl, whisk 2 cups of milk with the cornstarch until completely smooth. Whisking the cornstarch into cold or room-temperature milk first, before it ever touches the hot broth, matters more than it seems. Starch granules need to disperse fully in liquid before they hit heat, or they clump into little gel balls instead of thickening the broth evenly.
Slowly stir the cornstarch mixture into the simmering broth and continue stirring until it thickens slightly, about 1 to 2 minutes.
Step 3: Mix the Dumpling Batter
In a separate bowl, whisk the eggs. Add the gluten free baking mix and stir until combined, then stir in the melted butter and â…” cup of milk until a thick, sticky batter forms. The batter should hold its shape on a spoon but still look wet, not dry or crumbly.
Step 4: Drop the Dumplings
Using a large spoon or a medium ice cream scoop, drop heaping spoonfuls of the batter directly into the simmering broth. A scoop keeps the dumplings uniform, which helps them all finish cooking at the same time.
Step 5: Steam the Dumplings Covered
Reduce the heat to low and cook uncovered for 10 minutes. Then cover the pot and continue cooking for 15 minutes without lifting the lid. This is the step most recipes rush. The lid traps steam, and that trapped steam is what cooks the dumpling centers through evenly. Lift the lid early and you let the steam escape, which is the single biggest cause of a raw, gummy dumpling core.
Step 6: Serve
Remove the pot from heat and serve immediately. Stir very gently, if at all, since the dumplings are delicate right off the stove and can break apart under a rough stir.
Expert Tips for Best Results
Do not lift the lid early. Every peek releases steam and adds cook time. Trust the 15-minute mark.
Test your batter hydration. I ran this recipe at two hydration levels: as written, and with 1 extra tablespoon of milk. The slightly wetter batter produced a noticeably lighter, fluffier dumpling, so if yours feels stiff, loosen it a touch.
Use a medium ice cream scoop for evenly sized dumplings that finish cooking together instead of some staying raw while others overcook.
Whisk cornstarch into cold milk, never straight into hot broth. This is the number one cause of a lumpy, unevenly thickened stew.
Common mistake: stirring too soon after the dumplings go in. Let them set for a minute or two before you even think about moving the pot.
Rotisserie chicken works, but check the label. Some pre-seasoned rotisserie chickens use a wheat-based flavor base in the rub.
For more one-pot gluten free dinners built the same way, GFF’s gluten free chicken noodle soup uses a similar broth-thickening approach.
Substitutions and Variations
Dairy-free version: Swap both measures of milk for unsweetened almond, cashew, or coconut milk, and use Miyoko’s GFCO-certified plant butter or refined coconut oil in place of butter. The texture stays close to the original.
Baking mix swap: King Arthur and Pamela’s are the two GFCO-certified options tested here. If you use Bisquick Gluten Free or Bob’s Red Mill Biscuit Mix instead, know that they are labeled gluten free, not third-party certified, and the batter may absorb liquid slightly differently.
Extra vegetables: Diced celery and mushrooms sauteed briefly before the broth goes in add depth without changing the certified-safe ingredient list.
Lighter stew: Reduce the cornstarch to 4 tablespoons for a thinner, more soup-like broth rather than a thick stew.
What to Serve With Gluten-Free Chicken and Dumplings
This dish is already a full one-pot meal, but a few sides round it out nicely.
A simple green salad: Something acidic, like a vinaigrette with a squeeze of lemon, balances the richness of the broth.
Warm bread on the side: GFF’s gluten free bread is built for soaking up broth, which this stew has plenty of.
Another cold-weather soup night: If you are stocking the freezer for the season, GFF’s gluten free potato soup and gluten free chili both freeze and reheat the same way this dish does.
Roasted vegetables: Simple roasted carrots or green beans keep the plate from feeling one-note.
Storage and Make-Ahead Instructions
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk since the dumplings absorb liquid as they sit.
Freezer: This stew freezes reasonably well for up to 2 months, though the dumplings soften slightly on thawing. For the best texture, freeze the broth and chicken portion only, then make a fresh batch of dumpling batter to drop in when you reheat.
Make-ahead tip: The broth base can be made up to a day ahead and refrigerated. Reheat to a simmer, then mix and drop the dumpling batter fresh just before serving.
Why Trust This Recipe
I develop recipes the same way I approached lab work: with documented testing, controlled variables, and results that hold up in any kitchen, not just mine.
This recipe was tested across multiple batches in my dedicated gluten-free kitchen, including a side-by-side comparison of two batter hydration levels, so the version here reflects what actually produced the lightest dumpling, not just a guess.
What that means for you:
Multiple test batches before publishing
Science-based notes on key steps throughout
Honest substitution guidance, not guesswork
Safe for celiac disease, with cross-contact taken seriously at every step
Frequently Asked Questions
Can you use gluten free Bisquick for dumplings?
Yes, gluten free Bisquick works for dumplings, but it is labeled gluten free rather than GFCO third-party certified. For a certified option, use King Arthur GF All-Purpose Baking Mix or Pamela’s Baking and Pancake Mix instead.
What can I use instead of flour for chicken and dumplings?
A 1:1 GFCO-certified gluten free baking mix, such as King Arthur or Pamela’s, is the easiest dumpling swap. Certified gluten free cornstarch also works well as a broth thickener on its own.
Why are my gluten-free dumplings mushy?
Mushy or gummy centers almost always mean the broth was not at a full simmer when the batter went in, or the pot was uncovered and stirred too early. Covering the pot for the full 15 minutes traps the steam that cooks the dumplings through evenly.
How do you thicken chicken and dumplings without flour?
Whisk certified gluten free cornstarch into cold milk before adding it to the hot broth. Mixing it into cold liquid first prevents the clumping that happens when starch hits heat directly.
Is it okay to use canned biscuits for dumplings?
Not for a celiac-safe version. Canned biscuit dough is not gluten free. Use a certified gluten free baking mix dumpling batter instead, like the one in this recipe.
Can I make this recipe with a whole chicken instead of pre-cooked?
Yes, though it adds time. Simmer a whole chicken in the broth until cooked through, about 35 to 40 minutes, then shred the meat and proceed with the recipe as written, adding extra broth if needed to replace what evaporated.
Final Thoughts
This is the kind of dinner I make when the weather turns and I want something that tastes like it took all afternoon but actually took thirty-five minutes. Give the covered-steam step the time it needs, and you will end up with dumplings that hold together and taste like the version you remember from before celiac disease changed how you cook.
The recipes on this site come from a scientist who went gluten-free and refused to settle for dense, gummy results. BSc in Molecular Biology & Genetics. Former laboratory analyst. Full-time founder of Gluten Free Feast.
Every recipe is mine, developed, tested and written by me.
My Commitment: Every recipe on Gluten Free Feast is created with gluten-free ingredients and thoroughly tested. Because brands and manufacturing practices can change, always verify that your ingredients are certified gluten-free if you have celiac disease.
Molecular Biologist · Laboratory Analyst · GF Recipe Developer 🎓 BSc Molecular Biology & Genetics — Boğaziçi University, Istanbul, Turkey Former Biological Laboratory Analyst Founder & Recipe Developer — Gluten Free Feast Claire's scientific background means every recipe on this site is built on a genuine understanding of food science — from why gluten-free flours absorb moisture differently, to how specific binding agents replicate gluten's structural role in baking. Read Claire's full story →
