One pot chicken, vegetable and dumpling winter casserole recipe

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This is a dinner that I’ve been eating my whole life! It’s not from a recipe book but it’s super simple, you can prep it quickly and forget about it and a one pot dish means less washing up! My son is a dumpling addict and loves it. It’s the perfect winter dinner and a staple in our house this time of year. Apologies for the photo quality, but they were taken at dinner time on Thursday and I’m by no means a professional chef! 😂



250g frozen peas

300g carrots

300g parsnips

200g celery

650g raw chicken breasts

Gravy granules

¾ box of suet

Self-raising flour



Pre-heat the oven to 200℃  / Fan 180℃ / Gas 6.

Slice the carrots and dice the parsnips and celery, and place into a large casserole dish.  Add the peas and cut the raw chicken breasts into small strips, and add into the dish. Once the chicken and veg are in the dish, fill the rest of the casserole dish with water and stir to mix it all well. It should look something like this…

Pop into the oven with the lid on for 1½ hours, then remove and stir. Add gravy granules and stir through so it thickens. Then use a mug to remove some of the liquid so that your dumplings don’t drown – they need a bit of veg to sit on!

In a mixing bowl, combine suet and self-raising flour to make your dumplings – make as many as you like, the ratio is twice as much flour for the amount of suet used. I usually use about ¾ of a packet of suet and measure by eye as I make this all the time!

Add water to your dumpling mix to make a dough. Ball your dumplings and pop onto the top of your casserole. Leave the lid off now and pop back into the oven for another 45 minutes until the dumplings are nice and crispy on top – I usually turn the oven up to fan 200℃ to make sure they’re crunchy on top. When the oven pings, it’s ready to eat!


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