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

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A quick and easy one-pan creamy chicken stew – tastes like a Sunday Roast that has been cooking for hours, but it’s on the table in less than 2h. The additional wholesome dumplings make the dish a 10+ in creamy comfort category.

This isn’t your average British-American Creamy Chicken Stew, but the Mediterranean wine and herby version. We’re adding a glug of dry white wine for depth, a garden of fresh herbs for brightness, and fluffy whole wheat dumplings that steam right on top. It’s a healthy, hearty, one-pot wonder that brings the comforting soul of a Sunday roast to your weeknight table. Your family will beg for seconds!

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. It’s the perfect balance of gourmet and wholesome! 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

If you love creamy, one-pot comfort, don’t miss our Ultimate Guide to Creamy Soups – the master formula behind all our creamiest recipes.

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

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.
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.
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.
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.
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.
Cook the Dumplings:
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.
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.
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:

Butter the bread slices, top with cheese, and grill or broil until golden and bubbly.
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 Hearty 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
Mary Berry’s Chicken Pasta Bake – a creamy, cheesy, family-friendly casserole

More Mary Berry Chicken Casseroles

Creamy Wine and Herb Chicken Casserole

Servings 4 people

Prep Time 20

Cook Time 1 15

Total Time 1 35

Description

Ingredients

Chicken & Browning

2 tbsp extra virgin olive oil CaliVirgin premium recommended
1½ lb 680g boneless skinless chicken thighs, cut into 1-inch pieces
Sea salt & black pepper

Vegetables & Base

1 large yellow onion roughly chopped
2 celery stalks bite-size pieces
3 large carrots peeled, ½-inch diagonal slices
1 lb Yukon gold potatoes ½-inch cubes
6 garlic cloves minced

Sauce & Flavour

50 g 3½ tbsp unsalted butter
¼ cup 35g all-purpose flour
½ cup dry white wine
3½ cups 850ml vegetable stock
1 tbsp Worcestershire sauce
1 tsp balsamic vinegar
2 tsp fresh rosemary chopped (or ¾ tsp dried)
2 tsp fresh thyme leaves or 1 tsp dried

Creamy Finish

½ cup unsweetened almond milk
⅔ cup frozen peas

Whole Wheat Drop Dumplings (makes 8–12)

1½ cups whole wheat pastry flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp cold olive oil
¾ cup plain Greek yogurt
2 tbsp finely chopped chives
2 tbsp grated low-fat cheddar

Instructions

Brown Chicken: Heat 2 tbsp olive oil in large heavy-based casserole/Dutch oven over medium. Season chicken with salt/pepper, brown in batches 3–4 min per side. Set aside. (~8 min)
Aromatics & Sauce: Same pot, add onion/celery/carrot/garlic/rosemary/thyme + 50g butter. Stir 6–8 min until softened. Add ¼ cup flour, cook 2 min. Deglaze with white wine (scrape bits), then add veg stock/Worcestershire/balsamic. Return chicken + potatoes. Boil, simmer uncovered 25–30 min until thickened/tender. (~35 min)
Creamy Finish: Stir almond milk/peas. Adjust salt/pepper. Gentle bubble.

Dumplings

Mix flour/baking powder/soda/salt. Cut in olive oil. Fold yogurt/chives/cheese to sticky dough.
Stovetop: Drop 8–12 spoonfuls to cover. Lid on, simmer 15–18 min.
Oven: Transfer to 375°F dish, drop dough, bake uncovered 15–18 min golden.

Serve

Serve bowls with stew/dumplings + croutons, olive oil drizzle, extra chives.

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