Chicken Stew With Dumplings

Chicken Stew & Dumplings

  • Nut free
A comforting chicken casserole recipe with root vegetables, shredded chicken and fluffy dumplings for a weekend treat.
  • 1 H 10 MINS

    Cooking Time

  • Hard


  • 20 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 823.73 kcal
Protein 27.2 g
Fat 42.58 g

  • 1 Knorr Chicken Stock Pot
  • 300 g leftover chicken breasts, shredded
  • 500 g mixed root vegetables, such as carrots, celeriac, potatoes, parsnips, chopped into 2cm cubes
  • 250 g self-raising flour
  • 125 g cold butter
  • 1 large onion, peeled and diced
  • 2 fresh bay leaves
  • 100 g pearl barley
  • 100 g leafy greens, such as kale, or chard
  • 3 tbsp fresh parsley, finely chop
  • 2 tbsp olive oil
  • 1 pinch of salt

  1. Heat the oil in a large saucepan, add the onion, root vegetables and bay leaves, then cook for 10 to 15 minutes, stirring often. Boil the kettle.

  2. Measure out 900ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock. Pour it into the pan, add the pearl barley and cook for 35 minutes, or until the grains are tender but still with a bit of ‘bite’.

  3. Meanwhile, make the parsley dumplings. Place the flour and salt in a bowl, grate in the butter and rub it in to form breadcrumbs. Stir in the parsley.

  4. Pour in 100ml of cold water and bring it together to form a sticky dough. Use a knife to cut the dough into 12 pieces, then roll into balls.

  5. Stir the chicken and greens through the stew, topping up with water if needed. Season to taste with black pepper, then place the dumplings on top. Pop a lid on top, then simmer for 20 minutes, or until the dumplings have puffed up and an inserted skewer comes out clean.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

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