Wine & Herb Chicken Dumpling Casserole (Healthy Sunday Roast Style)

Why You’ll Like It

This recipe is quite special for me, as I wanted to create something in between a classic British roast and an Italian tortellini in brodo and turn it into a sort of pot pie. And, this is why we think you’ll like it too?

• Forget slaving over a hot oven for hours. This recipe delivers all the cosy, satisfying feels of a classic roast dinner but in a single, streamlined pot.
• The dry white wine isn’t just for flair—it deglazes the pan, lifting all those delicious browned bits from the chicken into a rich, complex sauce.
• The light, yoghurt-based dumplings add a healthy, comforting carb element without being heavy

It’s the perfect balance of gourmet and wholesome!

Tips for the Perfect Creamy Chicken Stew with Wine and Herbs

• Choosing Wine: Use a dry white wine you’d actually enjoy drinking, like a Sauvignon Blanc or Pinot Grigio. The quality shines through!
• Don’t Overmix Dumplings: A lumpy, shaggy dough is what you want. Overmixing will make the dumplings tough.
• The Lid is Law: Once you add the dumplings, keep the lid on! Peeking lets out the precious steam needed for them to puff up perfectly.
• Chicken Thighs for an easy Win: Thighs stay juicier and more flavorful during the simmering process than breast meat.
• Make it Your Own: Feel free to swap the vegetables based on what’s in your fridge. Parsnips, sweet potatoes, or leeks would be delicious additions.

How to Make this Wine & Herb Chicken Casserole

1. Brown the Chicken: Heat the olive oil in a large, heavy-based casserole dish or Dutch oven over medium heat. Season the chicken pieces generously with salt and pepper. Brown the chicken in batches for 3-4 minutes per side, until golden. Remove and set aside.
2. Build the Base: In the same pot, add the onion, celery, carrots, garlic, rosemary, and thyme along with the butter. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Sprinkle the flour over the vegetables and cook for an additional 2 minutes, stirring constantly to coat evenly.
3. Create the Sauce: Pour in the white wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it bubble for a minute. Add the vegetable stock, Worcestershire sauce, and balsamic vinegar. Return the browned chicken and any juices to the pot, and add the cubed potatoes. Bring to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, until the potatoes are tender and the sauce has thickened.
4. Final Touches: Stir in the almond milk and frozen peas. Season to taste with more salt and pepper. Let it come back to a gentle bubble while you make the dumplings.
5. Make the Dumplings: In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Using a fork, cut in the cold olive oil until the mixture resembles coarse breadcrumbs. Gently fold in the Greek yoghurt, chives, and cheddar cheese until a shaggy, sticky dough forms. Do not overmix.
6. Cook the Dumplings:
7. Stovetop Method:** Drop tablespoonfuls of the dumpling dough directly onto the simmering stew, creating 8-12 dumplings. Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, without peeking, until the dumplings are puffed and cooked through.
8. Oven Method:** If your pot isn’t oven-safe, preheat the oven to 375°F (190°C). Transfer the stew to a large baking dish. Drop the dumplings on top and bake, uncovered, for 15-18 minutes until golden and cooked.
9. Serve: Ladle the soup into bowls, accompanied by the dumplings.

Saving the Wine and Herb Chicken Casserole For Later

This casserole is a fantastic make-ahead meal!

• Let the stew (without dumplings) cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days.
• When ready to serve, reheat the stew on the stovetop until bubbling, then proceed with adding and cooking the dumplings fresh.
• The stew can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving the Wine & Herb Chicken Stew

Ladle the stew and dumplings into deep bowls. If you baked the dumplings, you can either place them in a side bowl or still dunk them in the soup.

For an extra-special touch, prepare cheese croutons:

1. Butter the bread slices, top with cheese, and grill or broil until golden and bubbly.
2. Chop into bite-sized pieces and scatter over the casserole.

A final drizzle of good olive oil and a sprinkle of fresh chives make it restaurant-worthy.

More Heart Pot Pies and Stews

If you love this cosy, one-pot wonder, you’ll adore our:

• Hearty Vegetable Pot Pie with Quorn Chicken
• Tuscan Chickpea Soup
• British Cauliflower and Mushroom Humble Pie