Chicken Stew

My mum used to make beef stew and dumplings all the time in the Winter when we were little and I think of it as the ultimate comfort food. I’ve made a chicken version that’s a twist on a classic but still really rustic, delicious and full of flavour.

What’s better it’s a one pot dinner so it’s nice and easy with hardly any washing up which is always a bonus.

Thick slice of bread and butter obligatory.


800ml vegetable stock (x2 veg cubes)

1 medium potato – chopped into about 8 cubes

1 medium red onion – chopped into about 8 cubes

1/2 can butter beans

1/2 can lentils

Salt and cracked black pepper to season

3 cloves garlic – minced

Teaspoon dried rosemary

Can of cream of chicken soup

Dumpling mix – feel free to make your own.


Pre heat oven to 180C / 160C fan

This is literally the easiest dinner ever.

Get yourself a large cook pot that is oven proof and put all your ingredients in except your dumplings and soup.

Pop in the oven for approximately 1 hour making sure it’s covered with a lid.

Now’s the time to mix up your dumplings and leave them to rest in the fridge for a while.

After about an hour remove stew from the oven and put on a low heat on the hob for another 20 minutes or so. 15 minutes before the end of cooking time add in your dumplings and 5 minutes before the end stir in your chicken soup. Simple!