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Chicken Dumpling Pie
SERVES: 6 • TOTAL TIME: 1 HOUR
Ingredients:
750g boneless chicken thighs, chopped into large chunks
4 tbsp plain flour
2 tbsp olive oil
250g bacon, diced
1 brown onion, diced
2 cloves garlic, minced
1 stick celery, diced
1 carrot, diced
1 tbsp tomato paste
2 bay leaves
⅓ cup chopped flat leaf parsley
750mL chicken stock
200 g mushrooms, sliced
Table salt and black pepper
For the Dumplings:
2 cups self–raising flour
80g butter, chopped
60g cheddar cheese, grated
2 tbsp chives, finely chopped, plus extra to garnish
⅔ cup milk
1 egg yolk, beaten
20g 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.