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A creamy, comforting filling of tender chicken, mushrooms, carrots and peas in a herby sauce, topped with little wholemeal dumplings that bake until golden on top and soft underneath. It’s all the comfort of a classic chicken pie, made lighter and simpler. Chicken makes it high in protein, and the vegetables, wholemeal dumplings and green beans add plenty of fibre.
Filling
Dumpling topping (makes 8)
To serve
1.
Heat the oven to 200c (180c fan).
2.
Heat the oil for the filling in the casserole over a medium-high heat. Cook the chicken until lightly golden (4–5 minutes).
3.
Add the onion and carrots and cook until softened (5 minutes). Add the mushrooms and cook for 4 minutes, then stir in the garlic and herbs for 1 minute.
4.
Sprinkle over the flour and stir for 1 minute. Gradually pour in the milk and stock, stirring constantly, until the sauce is smooth and thick (3–4 minutes).
5.
Stir in the peas and season with pepper.
6.
For the dumplings, mix the flour, baking powder, herbs and pepper in a bowl. Add the oil and milk, and stir to a soft, slightly sticky dough. Don’t overmix. Divide into 8 small balls and sit them on top of the filling.
7.
Bake until the dumplings are risen and golden, and a skewer pushed into one comes out clean (20–25 minutes).
8.
Meanwhile, steam or boil the green beans until tender (5 minutes).
9.
Scatter with parsley and serve with the green beans.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat in the oven until piping hot all the way through. The dumplings are best fresh, so freeze the filling on its own for up to 3 months. Defrost overnight in the fridge, then top with freshly made dumplings and bake.
Tip
Extra veg: Add a sliced leek with the onion, or a handful of spinach with the peas.
Cost-saving tips
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