Chicken and Dumplings, GF of Course!

We all have times when we long for home cooking, stressful days that wear us down.  This is fairly quick to make and incredibly soothing. It is gluten free,  of course and reminds me of my old recipe for chicken fricassee with herbed dumplings. Creamy,  flavorful and totally satisfying. My IP makes it so easy to put together in less than an hour.   This recipe made 5 meals out of four chicken thighs so it is an inexpensive dish to serve.                 

Chicken with Dumplings

4 medium chicken thighs

2 Tbsp. butter

Kosher salt

¼ cup gluten free flour; I used King Arthur basic blend

2 celery stalks chopped

2 carrots in coins

1 onion chopped

2 cups gf chicken broth

¼ cup whole milk

1 Tbsp. cornstarch


1 ¾ cup brown rice flour mix

1 tsp. xanthan gum

1 Tbsp. sugar

3 tsp. baking powder

1/3 cup canola oil

2 eggs lightly beaten

¾-1 cup 2 percent milk

For herbal version; add 1 Tbsp. poppy seeds, 1 tsp. celery seeds, 1-2 tsp. dried parsley to dry ingredients.


Heat Instant Pot on sauté mode, high. Place flour, ½ tsp. salt and ¼ tsp fresh ground pepper on some wax paper, blend up and roll the chicken in it to coat evenly, shake off excess. Add butter to IP, melt it and then add chicken thighs. Sauté for 4 minutes, flip and cook 3-4 more minutes. Remove from pot, set aside. Add the celery, onions, and carrots to the pot, cook for 3 minutes. Add back the chicken and the broth. And more salt if desired. Secure lid Cook on manual pressure for 12 minutes.  Let release naturally for 5 minutes. Remove chicken from pot.  Pull/cut apart into bite sized pieces, removing the bones, discard all skin and any odd bits like cartilage.

While the chicken is cooking prepare the dumplings.  Mix the dry ingredients, in a separate bowl mix the wet ingredients. After the chicken is shredded, pour the wet into the dry ingredients, hold back a bit as you stir it together, do not over mix. Add the rest of the milk if it looks dry; it should be fairly thick/goopy and the xanthan gum will thicken it even more as it stands.  After the release add the ¼ cup milk to the broth and veggies, stir well. In a small bowl mix the cornstarch with ¼ cup hot broth. Add back to the pot and stir. Put pot on sauté, add back the cut up chicken. Use a big spoon to glop in heaping spoonfuls of the dumpling mix all over the top of the broth. Spread them out evenly. Put on cover loosely, I used my glass slow cooker lid so I could watch them steam.  Cook 18-27 minutes; until they double in size, rise to the surface and the tops are not wet or under cooked looking. Serve in shallow wide soup bowls.  Should serve 5 unless you are piggies; then serves four!

chicken and herb dumplings

Notes; I combined two recipes; one from “The Instant Pot Electric Pressure Cooker Cookbook” by Laurel Randolph and one from Carrie S. Forbes “Everything Gluten-Free Slow Cooker Cookbook”.  I used my usual  brown rice mix; King Arthur’s basic blend.  I had trouble getting my IP to sauté on low so I toggled back and forth from slow cooker to sauté to keep things bubbling but not boiling.  Hopefully next time I will get the low setting to work.  There will definitely be a next time.  This was a satisfying old-fashioned entree that I loved every bite of.  Try it with the herbs, they really add a lot of flavor. Enjoy!

PS: if you want to cook this in a slow cooker; do the chicken for 6-8 hours on low and  thirty minutes before serving add the dumplings, do not open lid until the 30 minutes is done.

Sunday Supper: Chicken Fricassee with Herb Dumplings

Chicken fricassee is a long time family favorite. No one ever passes up seconds of it and my mom is particularly fond of the dumplings that are steamed on top of the chicken. I had no clue how to make it gluten free and hence didn’t serve this at any family Sunday night suppers for the past 21 months.  I couldn’t find any savory dumpling recipes that were safe for me as a celiac. Finally, my longing for those homey flavors overcame my fear of extreme experimentation and this recipe was born the other weekend and much enjoyed by all.  The dumplings are not quite as tender as the original ones but are a more than reasonable facsimile!

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Yes, we ate this yummy meal on paper plates…less clean up.

It is a combination of two recipes with a number of additions modifications by me; the dumplings are somewhat based on a recipe from Bette Hagman’s book, More from the Gluten-Free Gourmet and the chicken fricassee recipe is mostly Betty Crocker.

Yes, there are a lot of ingredients in this recipe, don’t let that keep you from trying it; there is a lot of dumping together and slow simmering, no fancy cooking tricks or mad kitchen skills are required.

If you don’t want so much flavor in your dumplings cut back on the spices/herbs.  They do need some herbs so don’t go less than half the listed amounts.  If you don’t like all three of those veggies leave out as you wish but each adds seriously great flavor and helps to make this a satisfying one dish meal.

Be sure to check the chicken after 30 minutes and add some water if it is low; mine came perilously close to burning the last time I made it.  The chicken coating helps to form savory gravy with that water. No gravy is not good either so add water so you end up with at least a cup of gravy.


4-5 pounds cut up mixed chicken parts, bone in.

I cut the breasts in half for manageable serving sizes. You could buy a couple packages of chicken parts – what your family likes.  I had trouble finding the cut up whole chicken that used to be common at meat counters.  I bought a whole chicken and spent a grisly 15 minutes hacking up the beast into serving pieces.  Not fun, next time I will get a whole breast and cut it up and use a package of chicken thighs/legs.  If you only use breasts cut the cooking time to 30 minutes.

Coating mix:

2 tsp. paprika

½ cup white rice flour

¼ cup tapioca flour

2 tbsp. millet flour

1 tsp sea salt

¼ tsp. pepper


2 tbsp. canola oil or mild olive oil

4-5 carrots


2-3 celery stalks

1 large onion

1 large sprig fresh thyme or ½ tsp. dried thyme

1 large sprig fresh rosemary or ½ tsp. dried rosemary.

1 cup water, maybe more


Dry part:

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1 tbsp. sugar

1 tsp. poppy seeds

½ tsp. celery seeds

1-2 tsp. dried or fresh chopped chives

2 tsp. dried parsley

Wet stuff:

3 eggs, lightly beaten

3 tbsp melted butter or canola oil

1/3 cup milk/buttermilk


Mix the dry ingredients in a shallow bowl. I take off the chicken skin; up to your preference.  Roll the chicken pieces in the seasoned flour.  Heat the oil in a thick bottomed large dutch oven.  Brown the chicken pieces on all sides; this could take from 8 to 12 minutes.  Cut the carrots into 1 inch lengths, same for the celery.  Chop the onion.  Remove the browned chicken to a large plate, add the veggies and stir for a minute or two.  Add back the chicken on top. Top with herbs.  Pour in cup of water. Cover, cook on low for 45 minutes.  Check after 30 minutes and add another ½ cup water if needed; you want there to be liquid on the bottom or the veggies could burn.

Make the dumplings.  Mix the wet ingredients and then add to the dry mix in a big bowl.   Stir briefly. It will be very wet looking.  2024-11-05 apple muffins 001

Use a large serving spoon to put large glops of dumpling around the chicken pieces.  Cover and cook 25 minutes or until dumplings appear firm (no longer gloppy).  The chicken and the veggies should be done by that time. Enjoy!

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This is the leftovers in the pot. Lunch tomorrow!

You could add a salad as a side dish for more veggies. We had a cucumber salad to round out our meal.