Gluten Dairy Free Chicken and Dumplings

I did not like chicken and dumplings when I was growing up. I’m not exactly sure why. I think perhaps I was sick one time when I had them so it became an association. I cannot recall exactly when I started enjoying eating them again. It must have been my late teens. I’m just glad I did and I’m even happier that the rest of the family likes them. When I first faced dietary restrictions, I tweaked my recipe a bit to meet the gluten-free dairy-free request. This recipe makes such savory big dumplings and it is so easy at that! Just as I mention in my Chicken Soup Recipe you can use chicken breast or boil a whole chicken. Chicken breast is a definite time saver, but if you are wanting the added health benefits of the whole chicken, then go that route. 

NOTE: If you do not have an allergy or sensitivity, you can use regular milk and a regular baking mix. 

Gluten Dairy Free Chicken & Dumplings
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Ingredients
  1. 4 chicken breast or 1 whole hen
  2. 3 carrots (peeled and sliced)
  3. 3 stalks of (chopped)
  4. 1 onion (chopped)
  5. 2 1/2 cups of gluten-free baking mix
  6. 3 cups of almond milk (or any dairy-free milk you prefer)
  7. dried rosemary
  8. salt & pepper
  9. poultry seasoning or any other savory seasoning you may prefer
Instructions
  1. In a large pot boil your chicken. If using breast fill half way up, if whole hen cover in plenty of water.
  2. Once boiled, remove from the water and add all of your chopped veggies.
  3. While the veggies have started boiling, shred chicken breast or debone chicken.
  4. Add your chicken back into the pot and turn down heat to low/medium so that you have a soft boil.
  5. Add salt & pepper to taste.
  6. Add 1 cup of almond milk.
FOR THE DUMPLINGS
  1. Add 2 cups of the gluten-free baking mix along with a few tbsp of dried rosemary and another tbsp of the seasoning you are using.
  2. Pour in 2 cups of almond milk.
  3. Stir ingredients very well and place to the side.
  4. If your mixture is too thick you may add a little more milk, be careful not to add too much or you will end up with very runny dumplings.
  5. Turn your heat back up to a roaring boil and then gently drop in by the spoonful your dumpling mix.
  6. Once you are finished very easily fold over the dumplings.
  7. Allow them to cook for about 10 mins while making sure to stir the bottom of the pot so that nothing sticks.
  8. Turn off heat and serve.
Notes
  1. NOTE: If you do not have an allergy or sensitivity, you can use regular milk and a regular baking mix.
A Modern June https://www.amodernjune.com/