Chicken casserole with dumplings recipe

Name: Chicken casserole with dumplings recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Olive oil; 200 g (7.1oz) Unsmoked lardons or pancetta, diced; 8 Chicken thighs, skinless and boneless; 2 tbsp Plain flour; 1 pinch Salt and pepper to season; 4 Shallots (or 6 if they are small), peeled and roughly chopped; 2 Sticks of celery, sliced into 1 cm pieces; 2 Medium carrots, peeled and sliced into 1 cm pieces; 1 Bay leaf; 1 tbsp Tomato puree; 500 ml (17.6fl oz) Chicken stock; 200 g (7.1oz) Tenderstem broccoli, each stalk cut into 2; 1 Ovenproof casserole dish with a lid.; 100 g (3.5oz) Self-raising flour, plus extra for dusting; 100 g (3.5oz) Fresh white breadcrumbs; 140 g (4.9oz) Butter, cubed; 100 g (3.5oz) Mature cheddar, finely grated; 1 tsp Dried thyme; 2 Medium eggs, lightly beaten; 1 pinch Salt and pepper to season

Servings: persons

2 tbsp Olive oil
200 g (7.1oz) Unsmoked lardons or pancetta, diced
8 Chicken thighs, skinless and boneless
2 tbsp Plain flour
1 pinch Salt and pepper to season
4 Shallots (or 6 if they are small), peeled and roughly chopped
2 Sticks of celery, sliced into 1 cm pieces
2 Medium carrots, peeled and sliced into 1 cm pieces
1 Bay leaf
1 tbsp Tomato puree
500 ml (17.6fl oz) Chicken stock
200 g (7.1oz) Tenderstem broccoli, each stalk cut into 2
1 Ovenproof casserole dish with a lid.
100 g (3.5oz) Self-raising flour, plus extra for dusting
100 g (3.5oz) Fresh white breadcrumbs
140 g (4.9oz) Butter, cubed
100 g (3.5oz) Mature cheddar, finely grated
1 tsp Dried thyme
2 Medium eggs, lightly beaten
1 pinch Salt and pepper to season

1
Preheat the oven to 180 degrees C/fan 160 degrees C/gas mark 4.
2
Heat 1 tbsp of the oil in a large casserole over a low heat and add the lardons or pancetta.
3
Cook until they are golden and slightly crunchy.
4
Remove from the casserole dish with a slotted spoon and sit on a piece of kitchen paper.
5
Toss the chicken in the flour and season well with salt and pepper.
6
This can either be done in a bowl or, to make the job really easy, toss together in a large freezer bag.
7
Add to the casserole dish and fry over a high heat until browned all over.
8
Remove from the casserole and then add the remaining 1 tbsp of oil.
9
Add the shallots, celery and carrot and cook for a few minutes until the shallots are softened, then return the lardons and chicken to the casserole, along with the bay leaf, tomato puree and chicken stock.
10
Stir to mix everything together, and then bring to the boil.
11
Cover with a lid and place in the oven for 30- 40 minutes.
12
While the casserole is cooking you can prepare the dumplings.
13
Place the flour, breadcrumbs and butter in a food processor and blitz to a crumb consistency.
14
Add the cheese, thyme, eggs and seasoning.
15
Briefly blitz until the mixture forms a fairly moist dough.
16
Using floured hands, shape the dough into 12 even sized balls.
17
After 30 minutes of cooking the casserole, remove from the oven and stir in the Tenderstem broccoli.
18
Sit the dumplings on top and return the casserole to the oven for a further 10-15 minutes, without the lid this time, until the dumplings are lightly and golden.
19
Serve hot.

1312

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tbsp Olive oil, 200 g (7.1oz) Unsmoked lardons or pancetta, diced, 8 Chicken thighs, skinless and boneless, 2 tbsp Plain flour, and more.

Yes, Chicken casserole with dumplings recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!