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.
When 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.
I 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.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me to have each post delivered straight to your e-mail box.
- [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
- Cut chicken breasts into 2” large chunks
- 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.
- 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.
- Add arrowroot and stir to coat bottom of pan and onions
- Whisk in the chicken broth slowly.
- Add in the vegetables and chicken, along with any juices from where the chicken was resting.
- Season to taste with salt, pepper and Italian seasoning.
- Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
- Cover and cook for approximately 30 minutes.
- [b]Start making biscuits[/b]
- Stir in the coconut cream, green onions and peas.
- Cook for just about another 2 minutes and serve with biscuits
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.
- In a separate bowl, beat the egg whites until stiff peaks form, use electric mixer.
- Gently fold into the flour mixture until combined.
- Scoop into 6 large biscuits about 1/4 cup of dough each onto the baking sheet
- Bake for 12-15 minutes, or until golden.
- Spoon chicken into bowls and serve biscuit along side or on top.
YOU MIGHT ALSO LIKE:
Easy Italian Wedding Soup with Chicken Meatballs
Chicken Meatballs
Avocado Lime Cilantro Dressing
Athena’s Lemon Chicken Saute
I looove chicken & dumplings, especially on chilly fall days. This healthier version looks just as delicious!
Could you drop these biscuits into the hot broth to make dumplings?
Because there is no starch or gluten they would fall apart and be rubbery.
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.
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
Hi Sarah, yes you can use an image with a link back to the original recipe. Thanks for including me.
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.
Susan, I omit for paleo. Thanks for your question.
It says right in the ingredients list to omit for paleo!
Hi April, Are you referring to the peas? Yes just omit those for a paleo friendly recipe.
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.
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
Can you substitute coconut milk for the almond milk? I am looking farward to making this…
Absolutely Cindy, that will work fine.
Isn’t fall comfort food the BEST?!
Could you do this in a crockpot? Maybe just add the coconut milk at the end?
Yes you sure can Karli.
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?
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!
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.
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.
I am sorry to hear you had so many problems, Jess. Though I am happy that everything ended up tasting okay.
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 .
No these are no the same as flour biscuits.