A hearty chicken stew with carrots and potatoes, topped with super-easy muffin-style cheddar dumplings. They're light and fluffy and soak up the sauce beautifully. Everyone fights over the last dumpling!
These aren't your regular suet dumplings, these are super easy, muffin-style dumplings that are a little lighter, and full of flavour.
They top the tasty chicken and veggie-packed stew, making a whole meal, without the need for any sides.
**Although I did notice that I've photographed it with bread ha ha. I can't help it, bread and stew look nice together. I totally ate the bread too.
Chicken Stew Ingredients
Cheddar dumplings Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP You can make the stew part of the recipe ahead of time, then refrigerate and freeze it. See the recipe card further below for instructions on this.
You could also call this recipe a chicken cobbler. I usually think of cobblers as being a sweet dish, but by using a savoury muffin/scone type topping, it works works brilliantly with a stew or casserole.
A lovely warming bowl of this on an Autumn evening. Bliss!
This recipe is from my book 'It's all about Dinner' (you'll find lots of other fab dinner recipes in there too).
👇Recipe card further below 👇
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Chicken Stew & Dumplings Recipe
- 8 skinless and boneless chicken thigh fillets - (about 720g/1.5lbs), quartered
- 3 carrots - peeled and chopped into chunks
- 3 medium sized potatoes - peeled and chopped into small chunks
- 2 sticks of celery - sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1.2 litres (5 cups) chicken stock - (water plus 3 stock cubes is fine)
- 45 g (3 tbsp) unsalted butter
- 1 large onion - peeled and finely chopped
- 50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
- 240 g (2 cups) plain (all-purpose) flour
- 3 tsp baking powder
- 100 g (1 packed cup) grated strong cheddar
- ½ tsp dried parsley
- 2 tbsp unsalted butter - melted
- 180 ml (¾ cup) milk
- freshly chopped parsley
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme, and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.8 skinless and boneless chicken thigh fillets, 3 carrots, 3 medium sized potatoes, 2 sticks of celery, ½ tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1.2 litres (5 cups) chicken stock
- Preheat the oven to 190C/375F (fan).
- When the chicken and vegetables are cooked, melt the butter in a large, deep casserole dish, over a medium heat. Add the onion and cook for about 5-6 minutes, stirring often, until softened.45 g (3 tbsp) unsalted butter, 1 large onion
- Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (a roux).50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
- Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Stir the broth into the mixture, using your whisk.
- Repeat this until you have ladled out most of the stock from the chicken pan. Bring to the boil, and simmer gently, while stirring for a couple of minutes, until the sauce thickens.
- Then pour the remaining stock, plus the chicken and vegetables into the pan with the thickened sauce.
- Allow to simmer for a few minutes, while you make the dumplings.
- Place the flour, baking powder, cheese, and parsley in a bowl and mix together.240 g (2 cups) plain (all-purpose) flour, 3 tsp baking powder, 100 g (1 packed cup) grated strong cheddar, ½ tsp dried parsley
- Add the melted butter and three-quarters of the milk, and stir together until you get a sticky dough – adding more milk if needed.2 tbsp unsalted butter, 180 ml (¾ cup) milk
- Turn off the heat on the pan with the chicken. Add large blobs of the dumpling mixture to the top of the casserole using two spoons.
- Place in the oven to cook for 15-20 minutes, until the dumplings are lightly browned.
- Take out of the oven and leave to rest for 5 minutes before serving, topped with fresh parsley.freshly chopped parsley
Defrost overnight in the refrigerator. To reheat and finish the recipe, heat the stew through in the casserole dish, over the hob/burner, until piping hot (you may need to add a splash of stock or water to loosen it up a little). Then continue on with the recipe, making, adding and baking the dumpling topping with the stew. Nutritional information is approximate, per serving, based on this recipe serving 6 people.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.