Recipe courtesy of Just BE Kitchen

Cozy Chicken and Dumplings

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 45 min
  • Yield: 4 servings
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2 quarts chicken broth

1/3 cup coconut shortening 

1/3 cup cassava flour 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon paprika 

1 teaspoon salt 


1 medium carrot, cut into 1/4-inch dice

1 tablespoon olive oil 

1 teaspoon salt 

Chicken and Dumplings:

1 cup cassava flour

1/4 teaspoon baking soda 

1/8 teaspoon xanthan gum 

1 1/4 teaspoons salt 

3/4 cup full-fat coconut milk

1/2 cup palm shortening, melted 

1 teaspoon apple cider vinegar 

1 large chicken breast 

Chopped green onion and fresh cilantro, for serving


  1. For the broth: Bring the chicken broth to a boil in a pot, then turn off the heat. Melt the shortening in a saute pan until completely liquefied, then add the cassava flour, garlic powder, onion powder, paprika and salt to make a roux. Cook, stirring the roux with a fine whisk, for about 3 minutes. Add about a third of the chicken broth to the roux and cook, whisking constantly, until it begins to thicken. Add the rest of the broth and allow to come to a boil, stirring frequently. Keep warm.
  2. For the carrots: Preheat the oven to 350 degrees F.
  3. Toss the carrots in a bowl with the olive oil and salt. Spread on a baking sheet and bake until al dente, about 20 minutes. Set aside.
  4. For the chicken and dumplings: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  5. Blend the cassava flour, baking soda, xanthan gum and 1/4 teaspoon salt together in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut milk, shortening and vinegar and mix well until combined and a dough forms. Scoop 1/4-cup dollops onto the lined baking sheet and bake for 20 minutes, then rotate the baking sheet and bake until dumplings are set and lightly browned, another 15 to 20 minutes longer.
  6. Meanwhile, dice the chicken into 1-inch cubes. Toss with the remaining teaspoon salt. Spread on a baking sheet and bake until the chicken registers 165 degrees F on an instant-read thermometer, about 20 minutes. Set aside.
  7. Toss the carrots and chicken into the broth. Cut a dumpling into 4 pieces and add to a bowl. Top with broth, then garnish with some green onion and cilantro. Repeat with the remaining ingredients to make 3 more bowls.