This Chicken and Dumplings stew is a simple, one-pot meal full of flavour. It’s a hearty, healthy chicken casserole topped with optional fluffy herby dumplings that cook right in the stew for extra comfort.
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There’s almost nothing more comforting than chicken and dumplings. This easy casserole mostly cooks itself: sauté the aromatics, add vegetables, chicken and stock, then let it simmer while you shape the dumplings. The dumplings are optional, but they add a lovely homemade touch.
Hearty Chicken and Dumplings Stew
This old-fashioned chicken casserole combines a medley of vegetables, chicken, chicken stock and a touch of Dijon mustard for depth of flavour. It’s straightforward to make and adaptable to what you have on hand.
The recipe uses chicken breasts to keep the dish lower in fat, but skinless thighs work well too. Onions, garlic, leeks and celery form the flavour base, with potatoes for substance and a bag of mixed frozen vegetables for convenience. If you prefer to use only fresh vegetables (recommended if you plan to freeze the dish), follow the variation in the notes at the end of the recipe card.
Many shortcuts call for canned soup or ready-made mixes; this version is made from scratch while remaining quick and easy. The dumplings are made from self-raising flour, fat-free yogurt, a little grated Parmesan and herbs.
Casserole vs Stew
Technically a casserole is often finished in the oven while a stew simmers on the hob, but the terms are frequently used interchangeably. Either way, use a lidded, oven-safe casserole dish (a Dutch oven is ideal) for best results.
How to Make Chicken and Dumplings
Full measurements and detailed instructions are in the printable recipe card below. Read the steps and watch the video before you begin if you like.
STEP 1. Lightly coat a lidded casserole dish with olive oil or a low-calorie cooking spray.
STEP 2. Add the onions, garlic, leeks, celery and potatoes and cook for a few minutes over medium heat. If the pan dries out, add a splash of hot chicken stock.
STEP 3. Stir in the Dijon mustard.
STEP 4. Add the chicken and combine with the vegetables.
STEP 5. Season with salt and pepper, add a sprig of rosemary and two bay leaves, then pour in the chicken stock. Bring to a simmer, cover and cook over low heat for 20 minutes.
STEP 6. While the stew simmers, prepare the dumplings: combine self-raising flour, chopped herbs, grated Parmesan, salt and garlic granules in a bowl.
STEP 7. Stir in the fat-free yogurt and briefly knead the mixture until it forms a dough. Add a little water if it’s too dry.
STEP 8. Divide the dough into 6–8 portions and roll into balls.
STEP 9. Uncover the pot and stir in the mixed frozen vegetables (peas, corn, carrots, green beans or a mix you prefer).
STEP 10. Mix cornflour (cornstarch) with a little cold water, stir into the stew to thicken, then place the dumplings on top.
STEP 11. Cover and cook for another 15 minutes until the dumplings are puffed and cooked through.
STEP 12. Remove the bay leaves and rosemary, check seasoning and add salt and pepper if needed. Scatter with chopped parsley or extra rosemary and serve.
Slow Cooker Chicken and Dumplings
This recipe converts easily for the slow cooker. Add everything except the frozen vegetables to the slow cooker and cook on HIGH for about 3 hours (or LOW for up to 7 hours). Stir in the frozen vegetables, place dumplings on top, then cook on HIGH for another hour or until the dumplings are cooked through.
Can I Freeze This Casserole?
You can freeze this casserole if you use only fresh vegetables and omit the dumplings. Replace frozen veg with fresh (see recipe notes), cool fully and portion into freezer-safe containers for up to two months. Defrost overnight in the fridge and reheat on the stove until piping hot before serving.
Make It Into a Pie
To transform the stew into a pie, swap the potatoes for butternut squash and top with mashed potato, then bake until golden. Or transfer the cooled stew to an ovenproof dish, seal with ready-rolled puff pastry using an egg wash, and bake at 200°C for 25–30 minutes until the pastry is golden.
SW Chicken Casserole
This recipe can be Slimming World friendly. The cornflour adds a small syn value across servings, and the dumplings contribute additional syns if included. To make an Extra Easy SP version, replace the potatoes with butternut squash and omit peas. SmartPoint values will vary depending on portion size and whether you include dumplings.
Serving Suggestions
This is a true one-pot meal that already contains vegetables and protein. If you want extra sides, serve with steamed green beans, broccoli or a crisp green salad.
Comforting Casserole Recipes
- Slow Cooker Beef Stew and Dumplings
- Slow Cooker White Chicken Chili with Cornbread Dumplings
- Chunky Beef Casserole | Slimming Friendly
- Chicken and Mushroom Casserole
- One-pot Creamy Chicken Casserole
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Healthy Chicken and Dumplings
Video
Equipment
- Lidded casserole dish
Ingredients
For the chicken casserole
- Olive oil or low calorie cooking spray
- 4 large chicken breasts or 8 skinless chicken thighs, cubed
- 2 onions, diced
- 3 garlic cloves, minced
- 3 leeks (white parts only), diced
- 2 celery sticks, diced
- 450g (1 lb) potatoes, peeled and cubed
- 1 tbsp Dijon mustard
- 630ml (2 2/3 cups) chicken stock (made with 2 stock cubes)
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 tsp salt
- 450g (1 lb) mixed frozen vegetables (peas, corn, carrots, etc.)
- 1 tbsp cornflour diluted in 1 tbsp cold water (to thicken)
- Salt and pepper to taste
- Chopped parsley or rosemary to garnish (optional)
For the dumplings
- 125g (1 cup) self-raising flour
- 125g (1/2 cup) fat-free yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic granules
- 1/2 tsp salt
- A little water, if needed, to bind
Instructions
Hob Method
- Spritz a lidded casserole dish with oil or low-calorie spray.
- Add onions, garlic, leeks, celery and potatoes and cook for a few minutes. Add a splash of hot stock if it becomes dry.
- Stir in the mustard, add the chicken and combine.
- Add salt, pepper, rosemary, bay leaves and the stock. Bring to a simmer, cover and cook on low for 20 minutes.
- Meanwhile, make the dumplings: combine flour, herbs, Parmesan, salt and garlic granules. Stir in the yogurt and knead briefly until a dough forms, adding a little water if needed. Divide into 6–8 balls.
- Uncover the stew and stir in the frozen vegetables. Add the cornflour slurry and stir to thicken. Place dumplings on top, cover and cook for 15 minutes until cooked through.
- Remove bay leaves and rosemary, adjust seasoning, garnish with chopped herbs and serve.
Slow Cooker Method
- Add all ingredients except the frozen vegetables to the slow cooker and cook on HIGH for 3 hours (or LOW for up to 7 hours).
- Stir in the frozen vegetables, place dumplings on top and cook on HIGH for another hour or until dumplings are cooked through.
- Discard bay leaves and rosemary, season to taste, add chopped herbs and serve.
Notes
If you prefer only fresh vegetables, replace the frozen vegetables with equal amounts of fresh veg. Add two peeled, diced carrots with the other vegetables in step 2 and stir in 100g each of fresh corn and peas at step 10.
Freezing: This dish freezes well if you use only fresh vegetables and omit the dumplings. Cool completely, portion and freeze for up to two months. Defrost overnight in the fridge and reheat thoroughly on the stove before serving.
Please note nutritional and syn values are approximate and depend on ingredients and portion sizes.
Nutrition
Carbohydrates: 78 g |
Protein: 67 g |
Fat: 11 g |
Saturated Fat: 3 g |
Cholesterol: 153 mg |
Sodium: 1850 mg |
Potassium: 2071 mg |
Fiber: 11 g |
Sugar: 10 g
Nutritional information is always approximate and will depend on ingredient quality and serving size.