Healthy Chicken and Dumplings

Servings :

Total Time:

4 people

1 hour


Olive oil or low calorie cooking spray chicken breasts onions garlic leeks celery potatoes Dijon Mustard chicken stock fresh rosemary leaves frozen vegetables cornflour Salt and pepper parsley or rosemary to garnish optional For the dumplings self raising flour fat free yogurt parsley or chives Parmesan garlic salt water

Step 1

Spritz a lidded casserole dish with olive oil or low calorie cooking spray such as Fry light.

Step 2

Add the onions, garlic, leeks, celery and potatoes and stir for a few minutes over medium heat. Add a splash of hot chicken stock if the pan gets too hot and dry.

Step 3

Stir in the Dijon mustard.

Step 4

Add the chicken and stir to combine.

Step 5

Season with salt and pepper, add a sprig of rosemary and two bay leaves and finally the stock (a.k.a chicken broth). Bring to a simmer, cover and cook over low heat for 20 minutes.

Step 6

Meanwhile, prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.

Step 7

Stir in the yogurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.

Step 8

Divide the dough into 8 portions (or six) and roll into balls.

Step 9

Uncover the pot and stir in the mixed frozen vegetables (I used peas, corn, carrots and green beans).

Step 10

Add the cornflour (cornstarch) diluted in a little cold water and stir it in. Pop the dumplings on top of the stew.

Step 11

Cover and cook for a further 15 minutes until the dumplings are plump and cooked through.

Step 12

Remove and discard the bay leaves and rosemary. Check the seasoning and add salt and pepper if needed. Scatter with chopped parsley or rosemary and serve.

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