Chicken and Dumplings

Kelley NunnDinner, Recipes

MF Chicken and Dumplings

This warm and satisfying comfort food is a family favorite of ours!

MF Chicken and Dumplings

MF Chicken and Dumplings

[recipe title=”Chicken and Dumplings” servings=”6-8″ time=”1 hour” difficulty=”Medium”]
Adapted from:


  • 11/2 lbs Skinless Boneless Chicken Breast (cubed and cooked)
  • 2 Large Carrots (sliced)
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 4-5 Small Potatoes
  • 1/2 cup Butter
  • 1/2 cup Chopped Shallots
  • 1/2 cup Gluten-free Flour
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Celery Seed
  • 1/4 tsp Thyme
  • 21/2 cups Homemade Chicken Broth
  • 1 cup Milk
  • Biscuits:
    • 2 cups Gluten-Free Bisquick
    • (Follow instructions on box to make biscuits)


  1. Preheat oven to 400˚F.
  2. Cut potatoes into bite-size cubes, slice carrots into 1/4″ disks.
  3. Boil potatoes and carrots in a pot for 10 minutes, or until soft.
  4. Take off heat and add frozen corn and peas to water. Drain and set aside vegetable mixture.
  5. In a large pot, add butter and chopped shallots until soft. Stir in flour, salt, pepper, celery seed, and thyme.
  6. Slowly stir in chicken broth and milk. Wisk over medium-low heat until thick (about 5 minutes). Add cooked vegetables and stir.
  7. Make the biscuits following the instructions on the GF Bisquick box.
  8. Pour the chicken and vegetable mixture into a 2.5L or 10 x 10″ baking dish.
  9. Drop 10 balls of biscuit dough evenly spaced on top of the mixture.
  10. Bake at 400˚F for 30-35 minutes until biscuits are lightly browned. Cool for 5-10 minutes.