Gluten Free Chicken and Dumplings
A dairy and gluten free version of a classic comfort food.
- In a large pot, heat the oil over medium-high heat. Add the carrot, celery, onion and garlic. Cook until vegetables begin to soften.
- Add chicken broth and shredded chicken. Lower heat, bring to a simmer and cook for 25 minutes. In a small bowl, combine the corn starch and water, mix until smooth. Add to the pot, stir well. Season with salt and pepper, to taste.
- In a medium bowl, combine the baking mix, ½ teaspoon salt and baking powder. Cut the shortening in until the mixture looks like coarse crumbs. Add egg, almond milk and thyme, stir until combined. Drop by tablespoons into the simmering liquid. Cover with a lid, steam for 10 minutes.
- Remove from heat and allow to cool 5 minutes before serving.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen