Gluten Free Old-Fashioned Chicken and Dumplings

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Old-Fashioned Chicken and Dumplings

This is the kind of stew that tastes like a hug in a bowl — deep golden-seared chicken thighs simmered low and slow with carrots, celery, onion, and garlic until the broth turns rich and savory. Fresh thyme and a bay leaf round out the base, and sweet peas stirred in at the end add a pop of color and freshness against all that hearty comfort. The real showstopper, though, is what happens on top: pillowy dumplings dropped straight onto the simmering pot, where they steam under a tight lid into tender, fluffy clouds flecked with parsley. Every spoonful gets tender shredded chicken, soft vegetables, and a dumpling soaking up that savory broth. It's the ultimate cold-weather dinner, and it holds up beautifully as a gluten free option for anyone craving old-fashioned, ladle-it-into-a-bowl comfort food. Serve it hot, straight from the pot, and don't be surprised if everyone goes back for seconds.

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Ingredients

6 servings

For the chicken and broth

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
2 tbsp unsalted butter
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
5 cups low-sodium chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
½ cup frozen peas
salt and pepper to taste

For the dumplings

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp kosher salt
¾ cup whole milk
3 tbsp unsalted butter, melted
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until the foam subsides. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
2
Reduce the heat to medium. Add the carrots, celery, and onion to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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