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You are here: Home / Recipe Categories / Main Dishes / Chicken Dish / Chicken {Gluten Free} / Paleo Chicken and Dumplings

Paleo Chicken and Dumplings

29 Sepby Amy24

Prep Time: 10 m
|
Total Time: 52 m
|
Gluten free
|
Dairy free
|
Paleo

Paleo Chicken and Dumplings is a hearty one pot dinner that will satisfy the whole family.  Loaded with lean chicken and vegetables served with paleo biscuits. Gluten Free, Grain Free, Dairy Free, Paleo and Whole30 friendly.

Paleo Chicken and Dumplings is a hearty one pot dinner that will satisfy the whole family Gluten Free Dairy Free Whole30 recipe | ahealthylifeforme.comWhen I was pregnant with my first son, I had an obsession with a local restaurant’s chicken and dumplings.  They only served it at lunch one day a week, and I would enthusiastically anticipate that day all week.  It served a huge lunch crowd and made their recipes each day, so when its something was gone, it was gone and you had to order something else off the menu.  One unfortunate day, they ran out before this very pregnant woman got her chicken and dumplings.  Let’s just say… my poor husband, he was with me and he had to see his wife have a pregnancy meltdown in a restaurant.

Ahhh, good memories.

Paleo Chicken and Dumplings is a hearty one pot dinner that will satisfy the whole family Gluten Free Dairy Free Whole30 recipe | ahealthylifeforme.comI still love chicken and dumplings but have been working towards making it a cleaner, leaner and healthier version.

This recipe brings you back to when dinner was a rib-sticking, satisfying dinner that satisfied hungry eaters all around the dinner table.  Where you just knew the cook spent hours preparing such a soul-satisfying dinner.  BUT guess what this is a simple to prepare recipe.  You can even make the chicken portion of this recipe ahead of time and refrigerate or freeze and reheat while you whip up the biscuits.

You can serve biscuits along a side of chicken or on top, personal preference here.

 

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Paleo Chicken and Dumplings is a hearty one pot dinner that will satisfy the whole family Gluten Free Dairy Free Whole30 recipe | ahealthylifeforme.com

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Paleo Chicken and Dumplings
Author: Amy Stafford
Prep time: 10 mins
Cook time: 42 mins
Total time: 52 mins
Serves: 6
Ingredients
  • [br][b]Chicken:[/b]
  • 3 pounds boneless skinless chicken breast
  • 3 tablespoon coconut oil
  • 1 large yellow onions, chopped, 1 1/2 cups
  • 2 large garlic cloves, minced
  • 1/4 cup arrowroot
  • 2 cups of low sodium chicken broth
  • 2 carrots, chopped; 1 1/2 cup
  • 2 celery stalks, chopped; 1 1/2 cup
  • 5-6 small portabella mushrooms, sliced
  • ½ cup full-fat coconut cream
  • 2 green onions, sliced; about 3 tablespoon
  • ¾ cup of fresh or frozen green peas {omit for paleo}
  • Sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon dried Italian seasoning
  • [br][b]Biscuits:[/b]
  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsweetened almond milk
  • 2 tbsp coconut oil, softened
  • 5 egg whites
Instructions
[br][b]Chicken:[/b]
  1. Cut chicken breasts into 2” large chunks
  2. Place a large saucepan or dutch oven over a medium heat, melt the coconut oil. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
  3. Add the onions to the same saucepan add coconut oil if pan is dry. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
  4. Add arrowroot and stir to coat bottom of pan and onions
  5. Whisk in the chicken broth slowly.
  6. Add in the vegetables and chicken, along with any juices from where the chicken was resting.
  7. Season to taste with salt, pepper and Italian seasoning.
  8. Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
  9. Cover and cook for approximately 30 minutes.
  10. [b]Start making biscuits[/b]
  11. Stir in the coconut cream, green onions and peas.
  12. Cook for just about another 2 minutes and serve with biscuits
[br][b]Biscuits:[/b]
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.
  3. In a separate bowl, beat the egg whites until stiff peaks form, use electric mixer.
  4. Gently fold into the flour mixture until combined.
  5. Scoop into 6 large biscuits about 1/4 cup of dough each onto the baking sheet
  6. Bake for 12-15 minutes, or until golden.
  7. Spoon chicken into bowls and serve biscuit along side or on top.
3.3.3077

Paleo Chicken and Dumplings Recipe | ahealthylifeforme.com

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Paleo Chicken and Dumplings is a hearty one pot dinner that will satisfy the whole family Gluten Free Dairy Free Whole30 recipe | ahealthylifeforme.com

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Under: Chicken {Gluten Free}, Chicken {Paleo}, Chicken Dish, Dairy Free, Gluten Free, Paleo 24 Comments

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Comments

  1. Chicago Jogger says

    September 29, 2015 at 7:46 am

    I looove chicken & dumplings, especially on chilly fall days. This healthier version looks just as delicious!

    Reply
  2. Paula says

    October 3, 2015 at 10:49 am

    Could you drop these biscuits into the hot broth to make dumplings?

    Reply
    • Amy says

      October 3, 2015 at 1:11 pm

      Because there is no starch or gluten they would fall apart and be rubbery.

      Reply
      • Sabra says

        November 10, 2017 at 10:35 am

        I was going to say the same thing. To me, a southern girl, while this is probably very good this is technically chicken soup and biscuits. Not chicken and dumplings. So my search for actual chicken and dumplings paleo style goes on.

        Reply
  3. Sarah C says

    October 13, 2015 at 6:01 pm

    Hello, I am doing a roundup post on healthy, nutrient dense soups. I would love to feature your soup. Could I possibly use one of your photos and site your blog with a back link? Thanks for considering! Sara

    Reply
    • Amy says

      October 13, 2015 at 8:31 pm

      Hi Sarah, yes you can use an image with a link back to the original recipe. Thanks for including me.

      Reply
  4. Susan says

    October 23, 2015 at 3:37 pm

    I’m just curious how this is Paleo if it includes peas? I can obviously omit them, but for un-informed readers, that could be confusing.

    Reply
    • Amy says

      November 3, 2015 at 7:21 pm

      Susan, I omit for paleo. Thanks for your question.

      Reply
    • April says

      January 23, 2016 at 11:10 am

      It says right in the ingredients list to omit for paleo!

      Reply
      • Amy says

        January 23, 2016 at 2:47 pm

        Hi April, Are you referring to the peas? Yes just omit those for a paleo friendly recipe.

        Reply
  5. Terree says

    December 2, 2015 at 8:49 pm

    Wanted to make your chicken and dumplings…looks wonderful. Noticed a little box in front of both coconut flour and almond flour in the list of ingredients. Could you give me the amounts for those? Thanks so much.

    Reply
    • Amy says

      December 3, 2015 at 8:59 am

      Sorry Terree, not sure why it is blocked for you. Here are the ingredients:
      Chicken:
      3 pounds boneless skinless chicken breast
      3 tablespoon coconut oil
      1 large yellow onions, chopped, 1½ cups
      2 large garlic cloves, minced
      ¼ cup arrowroot
      2 cups of low sodium chicken broth
      2 carrots, chopped; 1½ cup
      2 celery stalks, chopped; 1½ cup
      5-6 small portabella mushrooms, sliced
      ½ cup full-fat coconut cream

      2 green onions, sliced; about 3 tablespoon
      ¾ cup of fresh or frozen green peas {omit for paleo}
      Sea salt and freshly ground black pepper to taste
      ½ teaspoon dried Italian seasoning

      Biscuits:
      ⅔ cup almond flour
      ⅓ cup coconut flour
      1 tsp baking powder
      ¼ tsp salt
      ¼ cup unsweetened almond milk
      2 tbsp coconut oil, softened
      5 egg whites

      Reply
  6. Cindy says

    March 14, 2016 at 5:59 pm

    Can you substitute coconut milk for the almond milk? I am looking farward to making this…

    Reply
    • Amy says

      March 14, 2016 at 7:46 pm

      Absolutely Cindy, that will work fine.

      Reply
  7. Annie says

    September 1, 2016 at 6:48 pm

    Isn’t fall comfort food the BEST?!

    Reply
  8. Karli says

    September 2, 2016 at 1:38 pm

    Could you do this in a crockpot? Maybe just add the coconut milk at the end?

    Reply
    • Amy says

      September 5, 2016 at 6:24 pm

      Yes you sure can Karli.

      Reply
  9. Katelynn says

    October 5, 2016 at 3:39 pm

    Hello! I just made the biscuit part of this recipe today. They taste good but a little dry and definitely have an egg flavor. Do you think substituting grass fed butter for the coconut oil and organic grass fed cream for the almond milk would make them less dry?

    Reply
    • Amy says

      October 6, 2016 at 8:34 pm

      Hi Katelynn, Sorry to hear they are not working for you. I think that the cream will make a big difference in the texture, and the moisture. The butter will definitely give them a buttery flavor, but I am not sure it will change the moisture of the biscuit. I haven’t tested this theory, so I can’t guarantee that either will work. Please let me know if you try this out and it works. I will put a note in the recipe for my readers. Best!

      Reply
  10. Gina says

    October 21, 2016 at 9:02 pm

    I am making this soup tonight and have ended needing to use 4 cups broth. Have you adjusted since printing this? I couldn’t get my vegi’s & chicken covered with just the 2 cups.

    Reply
  11. Jess says

    December 31, 2016 at 5:40 pm

    I really wanted this recipe to work, but ended up having to add 2 more cups of chicken broth to even cover the chicken & veggies. I followed the biscuit recipe to a tee, but had to cook them 20 minutes longer in the oven, & even after that they still jiggled in the middle when touched. I had to put them back in the oven & bake for 10 more minutes…everything ended up tasting good, but only after I tweaked it a lot. :/ I’m not sure what happened. Oh well.

    Reply
    • Amy says

      January 26, 2017 at 6:35 pm

      I am sorry to hear you had so many problems, Jess. Though I am happy that everything ended up tasting okay.

      Reply
  12. Melissa Wahl says

    November 8, 2017 at 8:11 am

    Do you think you could drop the biscuits on top of the soup and cover to steam cook them ? That’s what my mom would do with hers .

    Reply
    • Amy says

      December 23, 2017 at 11:55 am

      No these are no the same as flour biscuits.

      Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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