Gluten-Free Chicken and Dumplings with Thyme Stew

Why You’ll Love This Recipe

• Classic comfort made 100 percent gluten-free with tender, fluffy drop dumplings.
• Silky, creamy thyme-scented chicken stew with sweet carrots and bright peas.
• One pot, no fuss: dumplings steam right on top of the stew.
• Clear make-ahead plan and easy swaps to fit your pantry.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh thyme, fresh parsley, lemon (optional), frozen peas
• Dairy: Unsalted butter, heavy cream, buttermilk (or milk + lemon), 1 large egg
• Pantry: Boneless skinless chicken thighs, gluten-free 1:1 all-purpose flour blend (with xanthan), gluten-free baking powder, baking soda, olive oil, kosher salt, black pepper, gluten-free low-sodium chicken broth, bay leaf, cornstarch (optional)

Full Ingredients

Creamy Thyme Chicken Stew

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 4 tbsp (56 g) unsalted butter, divided
• 1 medium yellow onion, diced (about 1 cup)
• 3 medium carrots, diced (about 1.5 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1.5 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 1/4 cup (30 g) gluten-free 1:1 flour blend (for roux)
• 4 cups (960 ml) gluten-free low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup frozen peas
• Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water for extra thickening, if needed

Gluten-Free Drop Dumplings

• 1 1/4 cups (150 g) gluten-free 1:1 all-purpose flour blend (choose a blend that contains xanthan gum; if not, add 1/4 tsp xanthan)
• 2 tsp gluten-free baking powder
• 1/4 tsp baking soda
• 3/4 tsp fine sea salt
• 2 tbsp finely chopped fresh parsley
• 1 large egg, room temperature
• 3/4 cup (180 ml) buttermilk (or 3/4 cup milk + 1 tsp lemon juice; rest 5 minutes)
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled

Finish

• 1 tsp fresh lemon juice (optional, for brightness)
• Additional chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Season and sear the chicken

Pat the chicken dry and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Heat a wide, heavy 5- to 6-quart Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon butter. Sear the chicken in a single layer for 4 to 5 minutes, stirring once, until lightly golden on the edges. Transfer the chicken to a bowl; it will finish cooking in the stew.

Step 2: Build aromatic flavor

Reduce the heat to medium. Add 2 tablespoons butter to the pot, then the onion, carrots, and celery. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the garlic and thyme and cook until fragrant, 30 seconds. Sprinkle in 1/2 teaspoon salt.

Step 3: Make a gluten-free roux

Add the remaining 1 tablespoon butter. Sprinkle the 1/4 cup gluten-free flour over the vegetables and stir constantly for 60 seconds. The mixture will look pasty and slightly foamy; this cooks off the raw flour taste and sets you up for a silky sauce.

Step 4: Add liquids and simmer

Whisk in the chicken broth gradually, scraping up any browned bits. Stir in the cream and add the bay leaf. Return the chicken and any juices to the pot. Bring just to a simmer (gentle bubbles), then reduce heat to medium-low. Simmer uncovered 12 to 15 minutes, stirring occasionally, until slightly thickened and the chicken reaches 165°F. If you prefer a thicker base, stir in the optional cornstarch slurry during the last 2 minutes of simmering. Taste and adjust seasoning with salt and pepper.

Step 5: Mix the gluten-free dumpling batter

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and parsley. In a separate bowl, whisk the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry and stir with a spatula just until no dry pockets remain. The batter should be thick and scoopable; add 1 to 2 teaspoons more buttermilk if very stiff. Let the batter rest 5 minutes to hydrate for lighter dumplings.

Step 6: Drop and steam the dumplings

Reduce the stew to a steady gentle simmer (not a rapid boil; aim for small, lazy bubbles). Using a tablespoon or a #40 scoop, drop 12 evenly sized mounds of batter onto the surface, spacing them slightly. Immediately cover the pot with a tight-fitting lid and steam for 15 minutes without lifting the lid at all. This trapped steam is what makes gluten-free dumplings fluffy and tender.

Step 7: Finish with peas and brighten

After 15 minutes, uncover. The dumplings should be puffed and set; a toothpick inserted into the center should come out clean. Gently stir the peas into the stew around the dumplings and simmer uncovered for 2 to 3 minutes until the peas are hot and bright green. Stir in the lemon juice if using, and shower with extra parsley. Taste and adjust salt and pepper before serving.

Pro Tips

• Use a wide Dutch oven (at least 10 to 11 inches across) so the dumplings have room to expand without overcrowding.
• Keep the simmer gentle. A rolling boil can make dumplings tough and may break them apart.
• Do not peek while steaming. Lifting the lid releases steam and can lead to dense dumplings.
• Check labels: ensure your flour blend, baking powder, and broth are certified gluten-free.
• If your flour blend lacks xanthan gum, add 1/4 teaspoon to the dumpling dry mix for better structure.

Variations

• Dairy-light: Use half-and-half in place of cream and swap 1 tbsp butter in the stew for olive oil. Dumplings can be made with 2% milk instead of buttermilk.
• Rotisserie shortcut: Use 3 cups shredded cooked chicken; skip the sear and simmer the stew base 10 minutes before adding the chicken for the final 5 minutes.
• Herby lemon: Add 1 tsp lemon zest and 1 tbsp chopped dill to the dumpling batter; finish stew with extra lemon juice.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over medium-low until hot; add a splash of broth if the stew thickens in the fridge. For best texture, cook dumplings fresh: make the stew base up to 2 days ahead and reheat to a simmer before dropping the dumplings. Freezing: the stew base freezes well for 2 to 3 months; thaw overnight in the fridge and reheat. Dumplings are best fresh and can soften after freezing, so freeze the base only if possible.

Nutrition (per serving)

Approx. 630 calories; 34 g protein; 36 g fat; 41 g carbohydrates; 3 g fiber; 7 g sugars; 820 mg sodium. Nutrition will vary based on brands and optional ingredients.