CHICKEN CASSEROLE WITH MASHED POTATO DUMPLINGS
Easy Chicken Casserole with Mashed Potato Dumplings
A delicious British Classic. Chicken Casserole with smoked bacon, button mushrooms, carrots and leeks topped with light and fluffy mashed potato dumplings. A lovely warming dish perfect for a midweek meal and it’s healthy too!
Watch my Easy Chicken Casserole with Mashed Potato Dumplings Recipe Video (6m 5s)
My mother-in-law doesn’t like cooking. She prefers baking to cooking. My father-in-law was a chef, so, he was always the one who cooked meals at their home. So, she didn’t need to cook anything really. ^^
Even though she doesn’t cook much food, she can cook amazing chicken casserole. I mean it is A-M-A-Z-I-N-G. Koreans eat Ssamgetang 삼계탕 (Chicken soup) and Dak Kalgulsu 닭칼국수 (Chicken soup with noodles). They are non-spicy. To be honest with you, British chicken casserole is not much different from Korean chicken soup. They are all good!
I adapted this recipe from the Hairy Bikers’ recipe.
The Hairy Bikers are not known to Koreans yet. They are two guys who ride motorbikes. They are wonderful TV chefs and they are also funny. I like them as their recipes are superb and they are not pretentious like some other TV chefs. They look like ordinary people considering they are so famous and they make me laugh with their silly jokes.
One of their TV shows was about Korean food. They went to South Korea and ate Kimchi, Korean BBQ and Korean Fried Chicken (the original KFC ;). They actually cooked some Korean food! The shows were sooo good!
They met one old woman who could make kimchi and she showed them how to do it. The Hairy Bikers said, “I wish we could get this kimchi in England!” I was thinking that I am in England!!! Come to my house!
By the way, winter is much longer in Britain than South Korea. It starts from early October till the end of April. Sometimes, it lasts till May even. It is cold and wet and starts to get dark very early like 4pm. So, you kind of need warm comfort food when you come home after a long day at work. This dish is perfect for cold winter days.
One day, I came home from work, I was too tired to do anything. My mother-in-law kindly cooked this chicken casserole and invited us for dinner. She is the kind of mum who makes chicken stew for her kids. Sooo sweet.
As she doesn’t like spicy food, she can’t eat much Korean food except for Korean bbq, Bulgogi and a few non-spicy foods. She is a 75 year old English woman. I found out that a lot of old people here tend to eat non-spicy, mild British food. It is kind of the same in Korea. Koreans usually stick to Korean food.
Unlike those older people with conservative tastes, as you might know, I love all sorts of food! It doesn’t matter which country it comes from for me. I love English food! This chicken casserole is definitely my favourite! I am super excited to show you how to make this perfect chicken casserole. Also, if you have any roast chicken or turkey leftover, this is a good dish to use them up! It makes a lovely change from leftover turkey curry. 🙂
I love dumplings on top of chicken casserole as my mother-in-law always makes it. In the Hairy Biker’s recipe, they make potato dumplings. It takes longer to make potato dumplings than ordinary dumplings but it is worth making the effort as potatoes give you an extra soft and savoury-sweet flavour. If you don’t have time to make the dumplings, you can serve with boiled potatoes or fresh crusty bread and butter. When you take it out of the oven, wait until it gets a bit cooler before you try it! I didn’t. My tongue is still sore. I hope you enjoy this dish as much as I do!
Follow the link for another British Classic. My easy Chicken and Leek Pie with Flaky Rough Puff Pastry.
- Potato Dumplings
- 350g Maris Piper or other Floury Potatoes, Peeled
- 250g Self-raising Flour plus extra for rolling
- 1 tsp Fine Sea Salt
- 100g Cold Butter, chopped into small cubes
- 125ml Full-fat Milk, plus extra for brushing
- Chicken Casserole
- 8 Boneless Chicken Thighs, each chopped into 4 pieces.
- Sea Salt and Black Pepper to taste
- 3 tbsp Sunflower Oil
- 4 Rashers Rindless Smoked Bacon, chopped into 2 cm wide strips
- 2 Medium Onions, Sliced
- 2 Celery Sticks, Thinly Sliced
- 150g Button Mushrooms, Washed and Halved
- 400g Canned Tomatoes
- 600ml Chicken Stock, made with 1 chicken stock cube
- 1 Bay Leaf
- 1 Sprig of Thyme (I used fresh thyme instead of dried thyme)
- 375g Medium Carrots, Peeled and Chopped into 1.5cm slices
- 2 Leeks, Chopped into 2 cm slices
- 1 tbsp Cornflour
- 2 tbsp Cold Water
- Sea Salt
- Black Pepper
- Boil the potatoes in a saucepan with cold water until they are very soft.
- Drain the potatoes and mash them. You can use a potato masher or a potato ricer. Leave to cool.
- Heat the oil in a casserole dish over a medium heat. Fry the chicken with salt and pepper until they are slightly browned. I cooked the chicken in two batches in the same the dish. Transfer them to a plate. Preheat the oven to 200C/400F.
- Fry the bacon, onion, celery in the same pan for about 4-5 minutes until they are lightly browned. Add the mushrooms and cook for another minute.
- Put the chicken in the casserole pan. Add the tomatoes, the chicken stock, bay leaf, thyme and carrots. Bring to a simmer on the stove, cover with a lid and cook in the oven for 30 minutes.
- While the chicken is in the oven, make the dumplings. Put the flour and salt in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add 250g of cold mashed potatoes and rub together with the butter and flour.
- Mix them with the milk to make a dough. Turn the dough out onto a surface and roll into a thick sausage. Cut into 12 rounds.
- Take the chicken out of the oven and season to taste with salt and pepper. It is delicious already without the dumplings for me!!! Mix the cornflour and water and stir into the casserole. Add the leeks and stir until mixed in.
- Top the casserole with the potato dumplings. Brush with a little milk and season with a little black pepper and sea salt. Cook it in the oven without a lid for another 30 minutes until the dumplings turn golden brown.