Celiac Disease Gluten Free Recipes Health Life

Gluten Free Southern Chicken and Dumplings

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.

Gluten Free Chicken and Dumplings



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

2 Eggs

1/2 tsp Salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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  1. Rachel says:

    Funny how we are so drawn to the way we grew up having certain dishes.

    My mom’s were always done in an electric pan and included entire chicken pieces on the bone. But the dumplings were the very best part. And you’re right – 8 would have been a joke 😉

    1. I can’t even imagine only 8 dumplings lol. I mean, what do you do with that???

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