A delicious comforting casserole that will warm you from the inside out. Creamy and filling, this is easy and cheap to make and full of vegetables and nutrients!
- 2 tbsp unsalted butter
- 6 chicken thighs, 4 legs, or a mix of thighs and drumsticks (6 in total)
- 1 onion, finely diced
- 2 leeks or 2 stick celery, finely sliced
- 2 large carrots, finely diced
- 1 tbsp plain (all-purpose) flour
- 2 tsp Dijon mustard
- 500 ml (2 cups) low salt and additive free chicken stock (ideally homemade to get the most goodness out of it!)
- 250 ml (1 cup) whole (full-fat) milk or single (pouring) cream
- 150 g (1 cup) frozen peas
- 1/2 28g (1oz) pack fresh parsley, roughly chopped
- 220 g (1 and 1/2 cups) wholemeal flour
- 2 tsp baking powder
- 110 g (1 stick) salted butter (or use unsalted butter or coconut oil and a decent pinch of salt), as cold as possible (frozen is best, but straight out of the fridge will work, too)
- 1/2 28g (1oz) pack fresh parsley, roughly chopped
- a little milk
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Melt the butter in a large ovenproof saucepan or stockpot (I use one like this) and brown the chicken for about 5 mins until golden all over, then remove from the pan and set aside. Fry the chopped onion, leeks or celery and carrots on a low heat for 5-8 mins, until softened. Return the chicken to the pan, then stir in the flour and cook for another minute. Stir in the mustard and slowly pour in the stock, mix well and bring to the boil. Season and leave to simmer for at 45 mins-1 hour or until the chicken is cooked through and the sauce is thickened.
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Stir in the milk or cream, frozen peas and fresh herbs and allow to cook for another 5 mins while you make the dumplings. Preheat the oven to 200C/400F/gas 6.
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To make the dumplings, pulse all the ingredients in a food processor to combine, then turn on and slowly pour a little milk, about one tablespoon at a time, through the funnel until the dough starts to come together. Shape into balls and top the chicken casserole with them, then transfer to the oven for about 20-25 mins, or until the dumplings are cooked and golden and the sauce is bubbling. Serve hot.