Chicken Dumpling Pie
This chicken pie is topped with cheesy herb dumplings for the ultimate in warming comfort food.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 750 g boneless chicken thighs, chopped into large chunks
- 4 tbsp plain flour
- 2 tbsp olive oil
- 250 g bacon, diced
- 1 brown onion, diced
- 2 cloves garlic, minced
- 1 stick celery, diced
- 1 carrot, diced
- 1 tbsp tomato paste
- 2 bay leaves
- 1/3 cup chopped flat leaf parsley
- 750 mL chicken stock
- 200 g mushrooms, sliced
- Table salt and black pepper
For the dumplings
- 2 cups self-raising flour
- 80 g butter, chopped
- 60 g cheddar cheese, grated
- 2 tbsp chives, finely chopped, plus extra to garnish
- 2/3 cup milk
- 1 egg yolk, beaten
- 20 g parmesan, grated
How do I make it?
- Mix flour with a pinch of salt and pepper and toss chicken thighs in the flour to coat.
- Heat oil in an oven-proof casserole dish over medium-high heat and add chicken thighs. Cook for a couple of minutes until beginning to brown.
- Add onion, bacon, celery, carrot, and garlic and cook for 5 minutes. Add tomato paste, bay leaves, parsley and chicken stock, and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add mushrooms, cook for a couple of minutes before removing from the heat.
- Meanwhile make the dumplings by adding flour and a pinch of salt to a large bowl. Use your fingers to rub the butter into the flour to form a crumb consistency. Stir through the cheddar, chives and milk and knead to form a dough. Roll mixture into golf-ball sized balls.
- Preheat oven to 180C.
- Arrange dumplings on top of the chicken. Brush with egg yolk and sprinkle with parmesan. Cook in the oven for 15-20 minutes or until the dumplings are golden brown. Garnish with chopped chives and serve.
