When I came home from the hospital one of the foods I really craved was chicken and dumplings. It is a comfort food from my childhood that always makes me feel better. The problem is that I have Celiac Disease and dumplings are decidedly NOT gluten free. I was not sure I could pull off a version that was close enough to the original to please my Southern tastebuds lol. Pinterest was the first place I scoured looking for recipes and ideas. There are so many different versions and none exactly like I would make them myself. I don’t like vegetables or parsley or other stuff in my chicken and dumplings. It isn’t the way grew up eating them.
I took the biggest idea, which was using Gluten Free Bisquick, because I was worried about the texture of the dumplings more than anything. I definitely changed the recipe though to make it my own. I also made more than any of the recipes I looked at so I had to multiply amounts. I am sorry, but 8 dumplings is not enough. Seriously. That is why I want to share this recipe here. I am sure there are other people out there who have Celiac Disease, gluten sensitivities, or allergies that may be interested and need more than a small amount. Leftovers are always a good thing and these were even better the next day! Just like my regular ones!! I hope if you try these that you will let me know what you think. I would love to hear from you.
Around 3-4 lbs, bone in dark meat chicken. (I used 10 legs because I had them in the freezer)
5 Cups Chicken Broth ( I made mine using Orrington Farms Bouillon)
2 Cups Milk
1 Stick Real Salted Butter
Water to bring your broth up to the amount you want
6 TBSP Cornstarch
Salt and Pepper to taste
1.5 Cups Gluten Free Bisquick
2/3 Cup Milk
4 TBSP Real Butter Melted
1/2 tsp Salt
- In a 7-8 qt stockpot add chicken, broth, water, salt and pepper, and butter. Bring to a boil and cook until chicken is falling off the bone. Remove chicken and sit aside. In a small bowl mix the 2 cups of milk and 6 TBSP cornstarch and whisk until completely smooth. Stir into broth and bring back up to boiling.
- While your chicken cools enough to handle get a medium to large sized mixing bowl and mix all dumpling ingredients until blended. Using 2 spoons, drop dumplings into boiling broth. Stir after every 5 or so dumplings to make sure they aren’t sticking to the pot or each other. Once you get them all in, drop temp to simmer.
- Cook uncovered for 10-15 minutes. Then cover and cook about 15-20 minutes longer. During this time you can tear your chicken off the bones and then add it to the pot.
- Check your seasoning and see if it is to your taste and see if it is thick enough for you. Some people like a more soupy broth but I prefer a thicker broth. If it needs thickened more then you can get a cup of water and whisk in 2 TBSP cornstarch and add in the pot then stir and let it simmer a few more minutes.
- Fill your bowl and enjoy the taste of good, old fashioned, Southern style Chicken and Dumplings.
These are the main products I used. I am not an affiliate for the companies. I am just linking in case you want to find the items.