Chicken ‘n Dumplings

Average Rating 4.5 from 3 ratings

The perfect comfort food, especially on cold days.
Courtesy of Chandice from Gluten-Free Frenzy

Chicken ‘n Dumplings

Chicken ‘n Dumplings


  • 4 cups organic chicken stock
  • 2 cups cooked free-range chicken shredded
  • 1 cups chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 tsp dried parsley
  • 1 tsp Real Salt
  • 1 tsp black pepper
  • Dumplings:
  • 2 cups Pamela's Baking & Pancake Mix
  • 1/4 tsp dried thyme
  • 1/2 tsp dried parsley
  • dash of ground nutmeg
  • 1/2 tsp Real Salt
  • 2/3 cups organic milk



Combine all soup ingredients in a large stock pot. Cook until carrots begin to soften. Bring to a boil for dumplings. Remove bay leaf.


Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping tablespoons into boiling soup. Cook until dough is cooked through. About 10-15 minutes. Enjoy!!!

8 Reviews or Comments for Chicken ‘n Dumplings

  1. Kelly December 2, 2014 at 9:42 am #

    This was delicious! I’ve made the recipe at least three times. The last time I added crushed red pepper to help clear our sinuses from a cold. Very good! Didn’t have nutmeg the first time so I substituted a tiny pinch of ground cloves. This recipe has come out well every time- whether it was followed to the letter or even with slight variations.

    Recipe Rating: 5
  2. Helina Berkery February 22, 2015 at 1:39 pm #

    The dumplings were a bit dense for my taste. Any suggestions on how to make them fluffier? The nutmeg was a great addition! I’ve never used nutmeg in dumplings!!

    Recipe Rating: 3.5
  3. Andie March 21, 2015 at 6:53 am #

    This dish is delicious, but the dumplings are a bit of a mess. First time, I used heaping tbsp,of batter and the dumplings were barely cooked inside. Second time, halved it and used a heaping tsp, of batter, came out better but still not quite cooked through and they are doughy. Can you re-evaluate this recipe? Because otherwise, the flavor and consistency of the dish itself is wonderful!!

    • Pamelas Customer Service March 26, 2015 at 11:27 am #

      Hi Andie –
      As everyone measures differently, I suggest weighing the mix for proper measurements. Each cup of the Baking & Pancake mix should weigh 140g.
      I Hope this helps.
      Denise, Customer Service

  4. Elizabeth Caldwell-Bissell May 6, 2015 at 5:35 pm #


    I had a fail with this a couple of years ago then tonight I though I would try again. I got mush two years ago so I thought of what would hold them together…Xanthan Gum! Viola. I added 1/4 tsp. to the dry ingredients and all but one turned out great. One was like hard dense uncooked dough in the center so I think I need to use a whisk to mix it next time but I so enjoyed Chicken and Dumplings again!

  5. April August 17, 2015 at 2:14 pm #

    My husband loves this – and he is a *picky* GF eater. :) Instead of 4 cups chicken stock, I substitute 2 cups organic cream of chicken to thicken it up a bit.

    Recipe Rating: 5
    • April August 23, 2015 at 1:27 pm #

      Actually, to clarify (after making this again): I ADD 2 cups of chicken stock to the 4 cups of chicken broth (as some of this volume will boil off – even though I personally try to keep the pot covered while boiling). Also, I have found that it is best not to boil the chicken in the ‘soup’ as it tends to toughen up too much. Instead, I grill the chicken and add it last – after everything is completely done.

  6. Elizabeth Caldwell-Bissell August 25, 2015 at 3:56 pm #

    Me again, made them again and they are way way way too dense. This recipe needs some work please.

    I need to go back to making a chicken stew and pour it over the biscuits. I just like dumplings so much.


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