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List of ingredients for Creamy chicken casserole with potato dumplings


* '''Chicken Stew'''
* 1 large Onion, peeled and chopped
* 3 Cloves of Garlic, peeled and crushed or to taste
* 300 ml (1/2 pint) Vegetable stock
* 120 ml (4 fl oz) White wine or Dry sherry
* 4 large Chicken breasts, skin removed
* 300 ml Single cream
* 1 tablespoon fresh Tarragon, chopped
* Pinch of mustard powder, to taste
* Sea salt and Freshly ground black pepper
* '''Dumplings'''
* 225 g (8 oz) floury Potatoes (Desiree, King Edward), peeled, Boiled and Mashed
* 115 g (6 oz) Suet
* 115 g (4 oz) Self-raising flour
* Up to 50 ml (50 g) (2 fl oz) water, you'll need less or none at all if the potatoes are 'wet'.
* 2 tablespoons fresh mixed Herbs, chopped
* Sea salt and Freshly ground black pepper

===Method===
* Cut the chicken breasts into bite-sized pieces
* Add the Stock, Onion, Garlic, mustard powder Wine and Chicken pieces to a large oven proof casserole dish, bring to the boil, reduce the heat, cover and Simmer for 15 minutes
* Add the Tarragon and Cream and heat gently for 5 minutes, stirring well. Season to taste
* In a bowl, mix the Dumpling ingredients into a soft Dough. If you're lazy like me, lob it all into a food-processor and blitz it. Add the water a little at a time until the mixture binds together. I've made these dumplings when they have had the consistency of thick double cream and they still cook out ok.
* With lightly floured hands, roll into 6 balls
* Lay the Dumplings onto the Chicken casserole
* Bake uncovered for 30 minutes
* Finish for 5 minutes under a grill to crisp the dumplings - keep you eye on them though, they burn easily.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Creamy_chicken_casserole_with_potato_dumplings

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