Paleo Chicken and Dumplings

Posted By: Amy 24 Comments on Paleo Chicken and Dumplings

Posted: Sep 29, 2015 Updated: Aug 22, 2024

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This chicken and dumplings with silky coconut cream is a dreamy, dairy-free comfort food. Served on chilly nights with golden plant-based biscuits, it’s everything a weeknight dinner should be.

Why You’ll Love This Chicken and Dumplings Recipe

This chicken and dumplings with sweet carrots, peas, celery, and chewy mushrooms always hits the spot.

• Great for meal prep. Store it in separate containers for easy reheating on weeknights.
• Hearty. You get juicy chicken, tender veggies, and fluffy biscuits in every bite.
• Comforting. Nothing hits the spot like a hot bowl of chicken and dumplings on a chilly afternoon.
• Perfect for leftovers. Add baby carrots, not-so-crunchy celery, and cremini mushrooms if that’s what you’ve got on hand.

What You’ll Need

Coconut cream adds richness without the need for any dairy. Scroll to the recipe card at the bottom of the post for the exact ingredient amounts.

For the Chicken

• Chicken – I prefer boneless, skinless chicken breasts.
• Coconut oil – Vegetable, corn, and canola oil are best.
• Yellow onions – White onions are alright.
• Garlic – Freshly chopped garlic, garlic powder, and garlic paste are fine for this.
• Arrowroot – Cornstarch and tapioca starch are great substitutes.
• Chicken broth – I prefer low-sodium chicken or veggie broth.
• Carrots – Leftover baby carrots are fine as well.
• Celery – Don’t worry if they’re not as crunchy anymore.
• Portobello – Baby bellas and cremini mushrooms are good swaps.
• Full-fat coconut cream – Low-fat works too. You can also use heavy cream.
• Green onions – Feel free to use chives.
• Green peas – You can use fresh or frozen.
• Salt and pepper – Go for kosher salt and freshly-cracked black pepper.
• Italian seasoning – Add your favorite.

For the Biscuits

• Almond flour – Sieve any large clumps.
• Coconut flour – You can also swap it for oat flour.
• Baking powder – Make sure it’s not expired, otherwise the dumplings will turn out dense and rubbery.
• Salt – Kosher salt is best.
• Almond milk – Go for unsweetened plain almond milk.
• Coconut oil – Feel free to use vegetable and canola oil.
• Egg whites – Liquid eggs work too.

Tips & Variations

This homemade chicken and dumplings recipe is an easy way to use up biscuit, bread, and veggie leftovers.

• Make it spicy. Stir 1/4-1/2 teaspoon chili powder or red pepper flakes into the pot for a spicy kick. You can also slice 1/4 jalapeño and add it in.
• Use bread. Another way to thicken the chicken mixture is by adding a slice of leftover bread. Stir until well dissolved.
• Use leftovers. Top the recipe with leftover Jalapeno Cheddar Biscuits or regular biscuits to reduce food waste.
• Swap the protein. Turkey breasts and/or leftover roasted turkey is a great swap for chicken in this recipe.
• More veggies. Stir 1 cup baby spinach, diced bell peppers, or zucchini into the chicken mixture during the last 10 minutes of cooking.

Serving Suggestions

This chicken and dumplings dish is a comforting dinner. I love it with Garlic Mashed Potatoes on the side. My Spicy Roasted Brussels Sprouts and Sautéed Brussels Sprouts are other great options. Other veggie side ideas include my Grilled Asparagus with Onion and Broccoli Feta Fritters.

How To Store Leftovers

Make sure it’s fully cooled before storing to prevent spoilage.

• Fridge: Place it in an airtight container for up to 3 days.
• Freezer: Pour it into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave it for 30 seconds, stir, and microwave for another 30 seconds or until warm. You can also use a small pot over medium heat for 8-10 minutes, stirring occasionally.

More Paleo Dinner Ideas

• Paleo Chicken Lemon Spinach Artichoke Stew
• Paleo Cauliflower Avocado Egg Bowl
• Paleo Thai Curry Chicken
• Orange Rosemary Pork Tenderloin

Paleo Chicken and Dumplings

3 from 1 vote

This chicken and dumplings recipe with tender veggies, coconut cream, and gluten-free biscuits is comfort food in a bowl. 

Print Rate Pin

Prep Time10 minutes mins

Cook Time42 minutes mins

Total Time52 minutes mins

Servings: 6

Ingredients

Chicken:

• 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

Biscuits:

• 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

Chicken:

• 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.
• Start making biscuits
• Stir in the coconut cream, green onions and peas.
• Cook for just about another 2 minutes and serve with biscuits

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.

Course: Dinner

Cuisine: American

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