Chicken and Dumplings (gluten & dairy free)
This is actually closer to a chicken pot pie dish, but I don’t care for pie crust so do dumplings instead. Of course, it’s gluten free and dairy free, and can easily be made low-carb by omitting either the crust or dumplings and modifying the veggies. Make it however you prefer!
Chicken and Dumplings:
1 Tbsp Lard/oil/margarine
1 medium Onion, diced
4 Celery stalks, diced
1 1/2 lbs. Potatoes, chopped in bite-sized pieces
1 c. Green beans, chopped
1 c. Carrots, chopped
1 c. Peas
1 c. Corn
2 c. Water
1 Tbsp Chicken bouillon
2 tsp Seasoning salt
2 tsp Herbes de provence
1 Tbsp Potato starch
3 c. Cashew milk (1 c. cashews, 2 1/2 c. water)
2 lbs Chicken, cooked and shredded
1 batch Biscuit dough
About the Ingredients
There are a lot of veggies listed here – feel free to add more or omit the ones I included. I rarely do all of these. Often I don’t have peas, and if I’m limiting carbs I skip the corn, lower the carrots, increase the green beans, and replace the potatoes with rutabagas. (Also, if low-carb, you may want to skip the dumplings/crust entirely and eat as a soup.) Do whatever your preference is for the vegetables, just shoot for about 4 cups. (If you do fewer veggies, your chicken proportion will be larger. This is not necessarily a problem!)
For the dumplings, I use a batch of my biscuit dough. Use other dumplings if you prefer, or a pie crust instead. If using a crust, make the soup part as directed, then pour into 2 pie pans lined with pie crust, and top with another layer of crust. (You’ll need a double batch of crust for this much soup, or only make half the soup for a single pot pie.)
The chicken can be cooked in a pressure cooker (or boiled) and then shredded, or diced and cooked up with the onions.
Directions
In a hot 5-quart cast iron Dutch oven (or other pan of choice), add lard/oil, onion, and celery. When the onions are soft and translucent, add the rest of the vegetables. Use whatever veggies you like.
In a blender, make cashew milk or almond milk. I do cashew as it is thicker and easier to make. For this, add 1 cup of cashews and 2 1/2 cups water to a blender. Blend until smooth.
Add everything else but the biscuits to your pot. Simmer for 1 hour, or until potatoes are done and veggies are tender. Add water if needed while cooking, you want the veggies to be just covered.
Prepare a batch of biscuit dough, and plop it on top of your soup by the spoonful. Push each spoonful down into the pot a little so it gets lots of liquid around it.
Place in a preheated 400 degree oven and bake 15 minutes, or until tops of biscuits are firm.
Scoop into bowls and enjoy!
Chicken and Dumplings (gluten free & dairy free)
Print Recipe
Ingredients
- 1 Tbsp Lard or oil/butter/margarine
- 1 medium Onion diced
- 4 Celery stalks diced
- 1 1/2 lbs Potatoes chopped bite-sized
- 1 c. Green beans chopped
- 1 c. Carrots chopped
- 1 c. Peas
- 1 c. Corn
- 2 c. Water
- 1 Tbsp Chicken bouillon
- 2 tsp Seasoning salt
- 2 tsp Herbes de provence
- 1 Tbsp Potato starch
- 3 c. Cashew milk 1 c. cashews, 2 1/2 c. water (blended)
- 2 lbs Chicken cooked and shredded
- 1 batch biscuit dough
Instructions
- In a hot 5-quart cast iron Dutch oven (or other pan of choice), add lard/oil, onion, and celery. When the onions are soft and translucent, add the rest of the vegetables. Use whatever veggies you like.
- In a blender, make cashew milk or almond milk. I do cashew as it is thicker and easier to make. For this, add 1 cup of cashews and 2 1/2 cups water to a blender. Blend until smooth.
- Add everything else but the biscuits to your pot. Simmer for 1 hour, or until potatoes are done and veggies are tender. Add water if needed while cooking, you want the veggies to be just covered.
- Prepare a batch of biscuit dough, and plop it on top of your soup by the spoonful. Push each spoonful down into the pot a little so it gets lots of liquid around it.
- Place in a preheated 400 degree oven and bake 15 minutes, or until tops of biscuits are firm. Scoop into bowls and enjoy!