Published: by Nicky Corbishley
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A hearty chicken stew with carrots and potatoes, topped with super-easy muffin-style cheddar dumplings. They're light and fluffy and soak up the sauce beautifully. Everyone fights over the last dumpling!
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- 📋 Ingredients
- 📺 Watch how to make it
- 🍽️ More stews you could add these dumplings to
- 🍲 More fantastic stew and casserole recipes
- 💬 Reviews
These aren't your regular suet dumplings, these are super easy, muffin-style dumplings that are a little lighter, and full of flavour.
They top the tasty chicken and veggie-packed stew, making a whole meal, without the need for any sides.
**Although I did notice that I've photographed it with bread ha ha. I can't help it, bread and stew look nice together. I totally ate the bread too.
📋 Ingredients
Chicken Stew Ingredients
Cheddar dumplings Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP You can make the stew part of the recipe ahead of time, then refrigerate and freeze it. See the recipe card further below for instructions on this.
You could also call this recipe a chicken cobbler. I usually think of cobblers as being a sweet dish, but by using a savoury muffin/scone type topping, it works works brilliantly with a stew or casserole.
🍽️ More stews you could add these dumplings to
- Scottish beef stew
- Corned beef hash
- Slow-cooked pork casserole
- Creamy chicken and mushroom casserole
A lovely warming bowl of this on an Autumn evening. Bliss!
This recipe is from my book 'It's all about Dinner' (you'll find lots of other fab dinner recipes in there too).
👇Recipe card further below 👇
🍲 More fantastic stew and casserole recipes
- Slow Cooked Scottish Beef Stew
- Chicken Casserole
- Sausage Casserole
- Creamy Slow Cooked Pork Casserole
- Beef and Guinness Stew with Crispy Onions
- Slow Cooked Steak Diane Casserole
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Chicken Stew & Dumplings Recipe
By: Nicky Corbishley
A hearty chicken stew with carrots and potatoes, topped with super-easy muffin-style dumplings. They're light and fluffy and soak up the sauce beautifully. Everyone fights over the last dumpling!
5 from 8 votes
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Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dinner
Cuisine British
Servings 6 people (or 4 very hungry people)
Calories 604 kcal
Ingredients
Chicken Stew:
- 8 skinless and boneless chicken thigh fillets - (about 720g/1.5lbs), quartered
- 3 carrots - peeled and chopped into chunks
- 3 medium sized potatoes - peeled and chopped into small chunks
- 2 sticks of celery - sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1.2 litres (5 cups) chicken stock - (water plus 3 stock cubes is fine)
- 45 g (3 tbsp) unsalted butter
- 1 large onion - peeled and finely chopped
- 50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
Dumplings:
- 240 g (2 cups) plain (all-purpose) flour
- 3 tsp baking powder
- 100 g (1 packed cup) grated strong cheddar
- ½ tsp dried parsley
- 2 tbsp unsalted butter - melted
- 180 ml (¾ cup) milk
To Serve:
- freshly chopped parsley
INSTRUCTIONS
Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
8 skinless and boneless chicken thigh fillets, 3 carrots, 3 medium sized potatoes, 2 sticks of celery, ½ tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1.2 litres (5 cups) chicken stock
Preheat the oven to 190C/375F (fan).
When the chicken and vegetables are cooked, melt the butter in a large, deep casserole dish, over a medium heat. Add the onion and cook for about 5-6 minutes, stirring often, until softened.
45 g (3 tbsp) unsalted butter, 1 large onion
Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (a roux).
50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Stir the broth into the mixture, using your whisk.
Repeat this until you have ladled out most of the stock from the chicken pan. Bring to the boil, and simmer gently, while stirring for a couple of minutes, until the sauce thickens.
Then pour the remaining stock, plus the chicken and vegetables into the pan with the thickened sauce.
Allow to simmer for a few minutes, while you make the dumplings.
Place the flour, baking powder, cheese, and parsley in a bowl and mix together.
240 g (2 cups) plain (all-purpose) flour, 3 tsp baking powder, 100 g (1 packed cup) grated strong cheddar, ½ tsp dried parsley
Add the melted butter and three-quarters of the milk, and stir together until you get a sticky dough – adding more milk if needed.
2 tbsp unsalted butter, 180 ml (¾ cup) milk
Turn off the heat on the pan with the chicken. Add large blobs of the dumpling mixture to the top of the casserole using two spoons.
Place in the oven to cook for 15-20 minutes, until the dumplings are lightly browned.
Take out of the oven and leave to rest for 5 minutes before serving, topped with fresh parsley.
freshly chopped parsley
Video
✎ Notes
Swaps
Change up the dumplings by swapping out the cheddar for your favourite cheese. Red Leicester or parmesan work great. You can also add in ½ tsp garlic powder for garlic-bread style dumplings.
Add different vegetables - such as mushrooms, peas or green beans to the stew.
Can I make it ahead?
You can make the chicken stew part (not the dumpling part) of the recipe ahead, then cool, cover and refrigerate for up to two days.
To reheat and finish the recipe, heat the stew through in the casserole dish, over the hob/burner, until piping hot (you may need to add a splash of stock or water to loosen it up a little). Then continue on with the recipe, making, adding and baking the dumpling topping with the stew.
Can I freeze it?
You can make and freeze the chicken stew part (not the dumpling part) of the recipe ahead, then cool, cover and freeze.
Defrost overnight in the refrigerator.
To reheat and finish the recipe, heat the stew through in the casserole dish, over the hob/burner, until piping hot (you may need to add a splash of stock or water to loosen it up a little). Then continue on with the recipe, making, adding and baking the dumpling topping with the stew.
Nutritional information is approximate, per serving, based on this recipe serving 6 people.
Nutrition
Calories: 604kcalCarbohydrates: 64gProtein: 36gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 161mgSodium: 971mgPotassium: 1227mgFiber: 5gSugar: 5gVitamin A: 5715IUVitamin C: 25mgCalcium: 304mgIron: 5mg
Keywords Casserole, chicken stew, dumplings, winter food
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Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
Hi I’m Nicky
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
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Reader Interactions
Comments
Sue Farrell says
Unbelievable!My favourite stew ever.......
Reply
Maria says
Absolutely gorgeous. So easy to make and tasted delicious.Reply
Michelle says
Beautiful and tasty comfort food.Reply
Lisa R says
I made this recipe last night. My husband and I loved it! I grew up in the Southern Appalachian region of the US & will say, I haven't had ANY chicken & dumplings that could touch the flavor & texture of these since I was a little girl (I'm 58). My beloved grandmother's recipe tasted like this dish & it was like a hug from her. These dumplings are more tender & flavorful than my typical recipe, which are steamed in the pot. I hope you love this as much as we did. THIS will be my go-to recipe going forward. Thank you! ❤️Reply
Trev Dobson says
Thank you for this and all your recipes,they all work,I can't say the same for all the famous television chefs apart from Delia..Please keep them coming.Reply
Sue says
My husband saw this recipe
Online .he said
That looks deliciouse.
Well
I cooked it
And it is .
I thought my mum made best dumplings .but
Yummm .thank you its a keeper.Reply
Pam says
can dumplings be made in slow cooker?
Reply
Gwen says
This is perfect and i love the way everything goes in the pan together to start! (Like my Mum used to do). Great to make ahead and have ready to go with the dumplings, I usually use suet but this way is much better, especially with the garlic etc. Thanks for a lovely recipe to start the winter with.Reply
Kelly Pring says
Could this be cooked in a slow cookerReply
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