Creamy chicken and leek casserole with dumplings

  • 25 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Creamy chicken and leek casserole with dumplings
  • 2 tablespoon olive oil
  • 8 chicken thigh fillets, halved
  • 1/3 cup seasoned plain flour
  • 2 leeks, trimmed, sliced
  • 100 gram speck, chopped
  • 200 gram button mushrooms, halved
  • 1 clove garlic, crushed
  • 1/2 cup white wine
  • 3 cup chicken stock
  • 1 bunch dutch carrots, trimmed, halved
  • 1 sprig rosemary, plus extra leaves
  • 2 (300g) floury potatoes, peeled, chopped
  • 1 1/2 cup self-raising flour
  • 100 gram butter, chilled, chopped
  • 1/2 cup milk, plus extra, for brushing


Creamy chicken and leek casserole with dumplings
  • 1
    Preheat oven to 180°C.
  • 2
    In a large flameproof casserole dish, heat half oil on high. Dust chicken pieces in flour, shaking off excess. Brown in 2 batches, 3-4 minutes each. Transfer to a plate.
  • 3
    Heat remaining oil in same pan on medium. Saute leek and speck 3-5 minutes, until golden. Add mushrooms and garlic and cook 1 minute, stirring.
  • 4
    Return chicken to pan with wine to deglaze. Stir in stock, carrots and rosemary. Bring to simmer. Cover with lid, bake 30 minutes.
  • 5
    Bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool.
  • 6
    Sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Grate in potato and season to taste. Mix together gently. Stir in milk to form a soft dough. Roll into a 5cm-thick log on a floured surface. Cut into 12 rounds.
  • 7
    Arrange dumplings over chicken. Brush with extra milk. Scatter with extra rosemary. Bake, uncovered 30-35 minutes, until dumplings are puffed and lightly golden.


To make ahead of time, wrap log of dumpling mix in plastic wrap and keep chilled with chicken mixture.

read more from