Gluten-Free Chicken and Dumplings

Chicken and Dumplings with Gluten-Free Bisquick®

When my sister sent me a box of Gluten-Free Bisquick® Pancake and Baking Mix, the first thing I wanted to try was some chicken and dumplings with gluten-free Bisquick!  A favorite memory of my mom’s cooking is her lighter-than-air dumplings floating on chicken broth with the chicken that made it all so flavorful.

Chicken and Dumplings made with Gluten-Free Bisquick®

Chicken and Dumplings made with Gluten-Free Bisquick® and Veggies

My mom didn’t use Bisquick® for her dumplings, but I did for a shortcut now and then before going gluten-free.  Once in a while now, I could sure use a short-cut, which is harder to find while cooking my celiac meals.  As a result, I set out to make some chicken and dumplings the day that the Gluten-Free Bisquick®  came in the mail.

The problem was that our power went out just before I took the chicken out of the freezer to thaw.  At least it was before I thawed the chicken!  Our power was out long enough to completely interrupt my dinner plans for that evening, though.  The next few days were those hectic kind that needed “quick and easy without thinking” cooking instead of “simmer and savor” cooking.

When I finally had the time to do it right as well as the kind of chicken to cook with dumplings, as well as the power — which I usually take for granted, but I didn’t then 😉  — I basically followed the recipe on the box for biscuits.  The only ingredient I changed was to use oil instead of shortening, and then I scaled the recipe by half so the dumplings would fit in a Dutch oven.  The next time I cooked them I used butter instead of oil, which I liked, too.


Chicken and Dumplings with Gluten-Free Bisquick®

Prep Time: 30 minutes

Total Time: 1 hour, 30 minutes

Makes 4 serving


Chicken and Broth:

  • 1 Pound Boned and Skinned Chicken Pieces, or bone and skin it after cooking
  • 1/2 Tablespoon Olive Oil, or your favorite oil
  • 2 Tablespoons Rice Flour, or your choice of flour mix
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Cup Chicken Broth, Gluten-Free (optional – extra water will work well, too)
  • 1/2 Sprig Fresh Parsley, chopped
  • 1/4 Pound Carrots, cut in 1/2″ pieces (optional – I don’t think my mom added these, but I like to add the extra nutrition)
  • 1 Stalk Celery, cut in 1/2″ pieces
  • 1/2 Medium Onion, cut in 1/2″ pieces
  • Water, to cover



Mix flour, salt and pepper, and coat meat with flour mixture.

Heat oil in Dutch oven with tight-fitting lid. Brown chicken pieces in hot oil.

Add remaining ingredients except dumplings. Cover; cook on low for about an hour, or until chicken is tender and juices run clear. Be sure to keep enough liquid in the pot to cover the chicken. Adjust the seasoning of the broth if needed a few minutes before the chicken is done. Start preparing the dumpling mixture when the chicken is almost done.

Remove the chicken to a platter and cover it to keep it warm. If you need to bone it and cut it into smaller pieces, you can do that while the dumplings cook.

Prepare the dumplings by measuring the dry ingredients into a mixing bowl. Mix the oil with the milk and egg, and stir that all at once into the dry ingredients. Drop by teaspoonfuls onto the bubbling broth. Cover immediately and simmer for at least 15 minutes WITHOUT LIFTING THE LID. (The dumplings will probably fall, or flatten, if you lift the lid before they’re done.)

Add the chicken back into the broth to quickly reheat.

Serve the chicken beside the dumplings, with gravy over both.

This dish makes a complete meal of meat, vegetables and grain. It’s gluten-free, wheat-free and nut-free.



Chicken and Dumplings made with Gluten-Free Bisquick®

Chicken and Dumplings made with Gluten-Free Bisquick®

Chicken and Dumplings made with Gluten-Free Bisquick


I thought the dumplings were not as light as my mom’s were with regular flour, but for a prepared mix that was handy to use, they tasted pretty good.  I’d be happy to make them again sometime.  I won’t get many recipes from one boxful, though, considering the size of the box is only 16 ounces.  I’m really glad that General Mills has put this on the market, though, and I’m especially glad my sister was sweet enough to send some to me!  I’m still looking for some here in my local stores.

I am not affiliated with Bisquick® in any way.  I am simply offering my opinion of this product, their Gluten-Free Bisquick Pancake and Baking Mix, as I found it.

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If you are on a gluten-free diet, you can enjoy this gluten-free, wheat-free dinner with your whole family.

More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best


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    April 22, 2011


    • Pat

      April 22, 2011

      Happy baking with that Bisquick! I enjoyed the dumplings I made with it. Another day I used some of the Bisquick to bread some chicken…and THAT a wonderful treat!

      Happy Easter!

  • SBubba

    February 22, 2011

    The recipe seems basically sound to me. My problem is with the “light and fluffy” dumplings. This just sounds like chicken stew with biscuits to me. If I wanted biscuits floating in dense chicken soup, I would make biscuits and toss them in. I want REAL Dumplings like Grandma made-rolled out, dense, rubbery and stick to your ribs kinda thing. I have been reading gluten free dumpling recipes for a while and it seems that everyone likes big puffy drop biscuit-like dumplings and that is what every recipe goes for. I guess I will just have to try it but my fear is that I will spend $20 on ingredients and it will taste like chum or worse…I will end up with those big puffy floaters that everyone calls dumplings. I am not a cook, so I am left wondering whether I leave the lid on our off, how long I cook them, boil or not boil, etc. AAARGH!

    • Pat

      February 22, 2011

      I understand what you’re saying. In my experience, there are two different kinds of dumplings, the “light and fluffy” kind and another, also called “fluffy dumplings,” but with a chewier, denser texture. The first kind is usually round and floats, like you say, on top of the broth. The second kind, when I’ve had them, is more like a noodle — half an inch wide and several inches long. For me, which one a person liked best has seemed to depend on where they learned to cook — the denser ones being more common among friends from Tennessee and thereabouts. Both kinds are delicious! This recipe is more like the round ones. If you have a recipe for the denser ones, please let me know!

    • Devonna

      March 17, 2011

      I agree, while this recipe does sound good, its just not the chicken and dumplins I grew up with. We didn’t have veggies in our C & D, it was just chicken and dense dumplins in a thick and creamy broth. I’ve been looking for a good rolled out Gluten Free dumplin recipe for over a year. In the meantime I have found that I can adapt these fluffy dumplins. I have yet to try the Bisquick mix, but I have found that if you take a recipe for the fluffy dumplins, mix it up like the recipe says, only don’t make them as big as called for.. I drop about a tsp of dough at once. Where this recipe says cook 15 miutes.. triple that. Just make them small and cook them longer. Keep an eye on them as they can turn to mush if they are cooked to long. I did this with Pamela’s Gluten Free Baking Mix. Used my grandmothers recipe and it turned out great.. not exactly the same as the texture of the rice flour was a bit rough … I’m hopeing the Bisquick will be better.

      • Pat

        March 17, 2011

        Thanks, that’s good to know. I love being able to adapt my grandmother’s recipes! You may find the G.F. Bisquick will not be so rough. Sometimes with rice flour, I am unhappy with the “gritty” texture that I find, but with the G.F. Bisquick, the things I made with it were smooth, just not quite as light as the original Bisquick that I remember.


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