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
2 tsp dried thyme
pinch of salt
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.