Chicken and Dumplings

My mom used to make chicken and dumplings when I was a kid and it was a favorite. With a gluten-free biscuit mix or gluten-free Bisquick, this recipe is pretty simple. Here’s how I made mine.

1 whole chicken
1 package Pamela’s Gluten-free Biscuit and Scone Mix
1 tsp chicken base
1 box chicken broth
2 cups milk, plus 2/3
2 eggs
1 tsp basil
2 tsp parsley
1 Tbsp dried onions
1/2 tsp pepper
2 tsp seasoned salt
3 Tbsp cornstarch or use flour from the biscuit mix
4 Tbsp melted butter

I love my crock pot so I cooked the whole chicken in the crock pot, half filled with water (adding the chicken base, onions and seasonings) on LOW all day (or high 4 hours).

When I was ready to make dinner that evening, I pulled out the chicken and added the broth to a large pot on the stove. Remove the bones from the chicken and add to the pot with the box of chicken broth. Add salt and pepper and heat on stove.

In a separate bowl, mix milk with cornstarch or flour until blended, then stir into the pot.

To make the dumplings:

Mix together-
1 1/2 cups biscuit mix
2/3 cup milk
2 eggs
4 Tbsp melted butter

Bring the pot on the stove to a slow boil and drop dumpling mix by rounded teaspoonfuls into the pot. Cook uncovered over low heat for 10 minutes. Cover and cook for 15 more minutes. Top dumplings with paprika if desired.