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Lectin Free Pasture Raised Chicken and Dumplings

by: Seema Racela

Chicken and Dumplings

by: Seema Racela

Lectin Free

Gluten Free Food_edited_edited.png

Gluten Free

Corn Free

Egg Free

Grain Free

Vegan Option

Chicken and dumplings is one of my family's favorite comfort foods!  It's a cozy meal that really hits the spot on a chilly day.  I like to use leeks in this dish because they taste yummy, but apparently they're very good for you too (full of prebiotics, antioxidants, and polyphenols).  See below for my recipe and YouTube video.  Enjoy!


For the Stew
- 4 tablespoons homemade butter (or French butter or ghee; coconut oil if vegan)
- 1 small onion, chopped
- 1 leek, chopped
- 1 t
easpoon salt
- 5 tablespoons cassava flour

- 1/4 cup red wine
- 4 cups chicken stock (or water, vegetable stock, or shrimp shell stock)
- 1/4 cup A2 casein milk (or coconut or almond milk if vegan)
- 1 large bay leaf
- 1/4 teaspoon organic tarragon 
- 1/4 teaspoon organic thyme
- 1 lb pastured boneless chicken thighs, trimmed and chopped (chopped mushrooms if vegan)


For the Dumplings
- 1 cup blanched almond flour 
- 1/2 cup arrowroot powder (1-2 tablespoons more as needed)
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tablespoon corn and aluminum free baking powder
- 1/4 teaspoon xanthan gum 
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon chives 
- 1 cup A2 casein milk (coconut or almond milk if vegan)
- 3 tablespoons butter (coconut oil if vegan)

1. Add butter to a Dutch oven and melt over medium-high heat.
2. Sauté the onions
and leeks.
3. Add salt and cook until vegetables soften, 7 mins. 
4. Stir in cassava flour to create a roux.
5. When the roux begins to brown, add red wine to scrape up the brown bits.
6. Add stock or water, milk, bay leaf, tarragon, thyme and chicken. 
7. Bring to a simmer, stir, and cover the pot. Cook for approximately 12 minutes.
8. For the dumplings, combine dry ingredients in a bowl.
9. Add the butter to milk, then microwave until the butter melts into the milk but doesn't overheat. 
10. Mix the butter/mi
lk mixture into the flour. If the mix is too runny, add 1-2 tablespoons more of arrowroot flour. 
11. Check on the stew in the Dutch oven, ensuring the chicken has cooked.
12. Spoon dumpling dough into the pot in 1 tablespoon pieces.
13. Cover the Dutch oven and cook for another 3-4 minutes.
14. Turn off the stove, remove the bay leaf from the pot, and serve warm!



Soy free, rice free, oat free, peanut free, cashew free, allergy friendly

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