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Chicken Dumpling Pie
SERVES: 6 • TOTAL TIME: 1 HOUR
Ingredients:
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
Directions:
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 180˚C.
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.
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