Creamy Chicken Casserole & Herby Dumplings

Tender chicken, lots of veg & soft, pillowy dumplings! I use chicken thighs because they have more flavour & are better value.


Serves 4 Approx £1.45 per person

Prep time 10 mins Cooking time 1 hour



  • 500g boneless & skinless chicken thighs, chopped
  • 1 can condensed chicken soup
  • 2 medium carrots, sliced
  • 1 large leek, sliced
  • 150g chestnut mushrooms, sliced
  • 2tsp wholegrain mustard
  • salt & pepper


For the Dumplings:

  • 200g self raising flour
  • 100g suet
  • 2 tsp dried thyme
  • pinch of salt
  • cold water


Pre-heat the oven to 190C/375F/Gas 5.

In a large casserole dish, place the chicken, carrots, leeks & mushrooms.

Pour over the can of soup, fill the can with water then add the water to the dish.

Give it a good stir, then season with salt a freshly ground black pepper. Stir in the mustard.

Cover & place in the oven.

To make the dumplings mix the flour, suet, dried thyme & a pinch of salt with enough water to make a pliable dough.

Divide the dough into 8 or 4 & roll into balls.

After 40 minutes remove the casserole from the oven, uncover & carefully place the dumplings on top.

Place back in the oven (without the lid) for a further 20 minutes.

Serve immediately.

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