Chicken and herb dumpling casserole
Slow simmered chicken and vegetables in a thick gravy, topped with fluffy herb dumplings that soak up every drop.
- Time1 hr 30
- LevelMedium
- Costabout £2.30 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Heat the oil in a large ovenproof pan. Brown the chicken for 3 minutes each side, then lift it out.
6 min - 2
Add the butter, onion, carrots and celery. Cook for 6 minutes until starting to soften.
6 min - 3
Stir in the plain flour for 1 minute. Slowly add the stock, stirring, then the thyme. Bring to a simmer and return the chicken.
- 4
Cover and cook in the oven for 40 minutes, until the chicken is tender.
40 min - 5
Mix the self-raising flour, suet, cheddar, parsley and salt in a bowl. Add the cold water and bring together into a soft dough. Roll into 8 small balls.
- 6
Sit the dumplings on top of the stew, put the lid back on and cook for 20 minutes, until puffed and cooked through.
20 min - 7
Serve in deep bowls with plenty of gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.