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Spring Chicken Casserole and Herb Dumplings

Spring Chicken Casserole and Herb Dumplings

Preparation Time

Cooking Time

How To



Ingredient Qty
Chicken 500 g
Onion 1
New Potatoes 300 g
Carrots 350 g
Peas 140 g
Vegetable Stock 425 ml
Self-Raising Flour 250 g
Butter 125 g
Mixed Herbs 1 tbs
Fresh Herbs 2 tbsp
Corn Flour (to thicken)


Chicken Casserole

  • Dice the onion and gently fry in a large pan with a little oil
  • Add the diced carrots, potatoes and vegetable stock and bring to the boil
  • Place the chicken in a tray and cover with foil. Cook in the oven until cooked through, approx 30 minutes
  • Add the chopped spring greens and peas to the pan and lower heat to a simmer
  • Finish the casserole with a little corn flour to thicken, chopped spring onions and fresh herbs
  • Add the chicken (with the juices) to the casserole mixture

Herb Dumplings

  • Place the flour, herbs and butter into a bowl and rub together until it resembles breadcrumbs
  • Add a splash of cold water and bind into a dough
  • Divide the dough into the required amount of balls and then place on top of the casserole mixture
  • Cover and cook on a medium heat either in the oven or on the hob for 30 minutes


  • For gluten free diets; use gluten free flour
  • For vegetarian diets; use a vegetable casserole recipe