Chicken with Pumpkin-Lentil Dumplings

Dumplings made with PureLiving Sprouted Flours; served with chicken gravy

Chicken with Pumpkin-Lentil Dumplings
Makes 6 servings

Made with pumpkin puree and our Sprouted Lentil Flour, the dumplings are the true star of this recipe. Using a store-bought rotisserie chicken and pre-made chicken gravy is a valuable time-saver, making this a perfect weeknight meal!



1 C. PureLiving Sprouted Millet Flour

1/2 C. PureLiving Sprouted Brown Rice Flour

1/4 C. PureLiving Sprouted Lentil Flour

1 (15 oz) can pumpkin puree

2 large eggs, lightly beaten

1 Tbsp. brown sugar

1/2 tsp. Shiloh Farms Himalayan Pink Salt


1 rotisserie chicken (store-bought), meat removed and hand pulled into bite-size pieces

4-6 C. chicken gravy (homemade or store-bought)


1.  In a mixing bowl, whisk all dumpling ingredients to combine

2.  In a large stock pot, add 1 Tbsp. salt to 2 quarts of water and bring to a simmer

3.  Using two tablespoons, form football shaped spoonfuls of the dumpling batter and drop into the simmering water 6 to 8 at a time; wait for the dumplings to float and then simmer an additional 2 minutes; use a slotted spoon to remove dumplings to a plate, continuing until all dumplings are cooked

4.  Carefully empty the stock pot of water and return to the stove; over medium heat, combine rotisserie chicken and gravy and bring to a simmer

5.  Add dumplings to chicken and gravy and simmer an additional 5 minutes; adjust seasonings as needed and serve

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