Chicken and Dumpling Casserole

doughy lumps on top, bubbling stew beneath

It used to be that recipes were handed down from mother to daughter (I’m not being sexist, cooking was generally considered a female task).

Sometimes a well-thumbed recipe book could last for generations and nourish families for decades.

they’re pretty filling so one dumpling is probably enough…probably

Now we have the internet.

I love that the click of a mouse can get you to forums discussing the perfect roast chicken, instructional videos on forgotten skills like making butter or cheese and, best of all, ways to cook for every single dietary preference out there.

the dumpling batter

It was on a low carb forum that I stumbled across a recipe for coconut flour dumplings.

And it’s a winner.

Instead of the usual heavily-processed, nutrient-depleted white flour that’s used in dumplings, this is a very simple dough made from coconut flour, eggs and a pinch of baking powder.

the raw dumplings, spooned on top

They go nice and golden brown on top while resting on a bed of chicken stew, and soaking up all the delicious flavours of the chicken gravy.

Just the thing for making husbands, and bellies, and husband’s bellies very happy.

yay! leftovers for lunch!

Chicken and Dumpling Casserole (serves 2-4)

*adapted from Meals Matter


  • 2 chicken breasts, cut into chunks
  • 1 tbsp butter
  • 1 stalk celery, chopped
  • 1/2 large, white onion, finely chopped
  • 1 small sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 2 cups chicken (or beef) broth
  • 1 tbsp corn starch
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp sage


  • 4 large eggs
  • 1/4 cup butter, melted then left to cool
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut flour
  1. Heat the butter in a large saucepan. Throw in the garlic, onion and chicken chunks. Fry over a medium heat until the onions turn translucent and the chicken browns. Stir in the herbs.
  2. Pour in the chicken broth, add the sweet potato and celery. Bring to a boil then reduce and let simmer for ten minutes or until the potato is tender.
  3. While you are waiting, make the dumplings. Whisk together the butter, eggs and salt. Sieve the coconut flour and baking power together. Gradually add the flour mix to the eggs, stirring as you go to ensure a smooth batter.
  4. When all the flour is added, you should have a thick paste-like mix. Leave it aside for ten minutes while you deal with the casserole.
  5. Mix the corn starch with a little water then pour into the chicken sauce. Bring to a boil then stir while it thickens. Once it’s thick and glossy, remove from the heat. Pour into a small casserole dish. Spoon a tbsps worth of batter and ‘blob’ it on top of the casserole. Repeat until all the batter is used (it should make four large dumplings).
  6. Bake at 400 for 15-20mins until the dumplings turn golden. Serve.

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This post also appeared at the Healthy Home Economist’s Monday Mania

29 thoughts on “Chicken and Dumpling Casserole

    • Hi Erika. I would try arrowroot – another starch which does the same job but you don’t need to mix it with water first (sieve it in though, it can clump together) or you could try a tbsp of coconut flour which is always good for soaking up moisture. Hope that helps!

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  2. :’D I love you.
    Dumplings are on my list of top five comfort foods, and being Paleo, I thought I’d never guiltlessly enjoy them again. ❤ But now I will nom happily. NOM.

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  5. Recently went paleo for medical reasons. Comfort food is one of the hardest things to make on this diet. This hit the spot! Thank you! Reminds me of when my Nana would make her recipe growing up. Definitely do not go back for that second dumpling, as tempting as it is. This is VERY filling! Thanks again

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  7. Ugh, I should have followed your recipe exactly. I decided to drop the dumpling mix on boiling chicken stew like I normally make chicken and dumplings, instead of baking them. This does not work well with this recipe! Just thought I would try to help others learn from my mistakes. Make sure you bake them as she recommends!

  8. This is really good! I wasn’t expecting much from coconut flour dumplings so I am happy to report they turned out tasty and satisfying. I definitely will make this again.

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