Yes! To make this recipe dairy-free, substitute the regular milk with unsweetened almond milk or oat milk. Ensure you use a dairy-free cream of chicken soup alternative, or make your own quick roux using gluten free flour, oil, and chicken broth.

Dense dumplings usually happen for two reasons: over-mixing the dough or not letting them steam properly. Mix your dough until just combined, do not overwork it. When cooking, ensure the dumplings sit on top of the stew (not submerged) so they steam effectively. The two-stage cooking method (uncovered then covered) helps prevent gumminess.

Most standard brands (like Campbell’s Red & White label) contain wheat flour and are not gluten-free. You must look for cans explicitly labeled “Gluten Free” (like Great Value Gluten Free or Pacific Foods) or make your own base. Always read the label carefully.

The chicken stew base freezes beautifully! However, gluten free dumplings tend to change texture when frozen and reheated, often becoming mushy. We recommend freezing the stew separately and making a fresh batch of dumplings (it only takes 5 minutes!) when you reheat the meal.

Use the toothpick test. Insert a toothpick or skewer into the center of a dumpling. If it comes out clean or with dry crumbs, they are done. If it comes out with wet, sticky batter, they need a few more minutes.

Absolutely. Using chicken broth or bone broth instead of water is highly recommended by our readers as it adds a deeper, richer flavor to the stew.

This recipe is very versatile! Aside from the standard carrots, peas, and onions, you can add celery, cubed sweet potatoes, green beans, corn, or mushrooms. Add softer vegetables like peas or corn near the end of the cooking time so they don’t get mushy.