GLUTEN FREE CHICKEN AND DUMPLINGS

Gluten Free Chicken and Dumplings image

Provided by @MakeItYours

Number Of Ingredients 15

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3 cups rotisserie chicken (shredded)
3 cups chicken broth (low sodium)
2 cups biscuit dough (see note!)
2 tablespoons cooking oil
1 1/2 cups carrots (chopped)
1 cup mushrooms (sliced)
1 cup onion (diced)
1/2 cup celery (chopped)
1/2 cup bell pepper (chopped)
1/4 cup gluten free flour blend (* see note)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground sage
2 teaspoons dried parsley
1 bay leaf

Steps:

In a pot or cast-iron Dutch oven, add the oil and cook the onions, carrots, and mushrooms for 5 minutes until the onions are softened.
Add the cooked chicken and seasonings.
Prepare the biscuit dough. Again, you will be using my gluten free biscuit dough recipe.
There are two ways to shape the dumplings. You can just take spoonfuls of dough and drop it into the chicken mixture, or flatten the biscuit dough on wax paper and cut it into squares.
Pour the broth into the chicken mixture. Cover and bring to a boil for 5 minutes.
HINT: Want to make this gluten free chicken and dumplings extra creamy? Add 1/4 cup of heavy cream. I didn't do this but often do when I don't need it to be dairy-free.
Drop the dumplings into the chicken mixture. Cover, reduce the heat to medium-low, and allow the dumplings to cook for 15-20 minutes. DO NOT remove the lid. The steam is what helps to cook your dumplings.