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Roast Chicken Leftovers Stew with Easy Peasy Dumplings
5 from 4 votes

Roast Chicken Leftovers Stew with Easy Peasy Dumplings

This Roast Chicken Leftovers Stew is serious comfort food and a great way to use leftover roast chicken. Alternatively it can be made with pork, lamb or beef leftovers. No leftovers? No problem! This stew can be made with fresh diced chicken too.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Course: Main Course
Cuisine: British

Ingredients

Stew:
  • 200 g rutabaga chopped into 2cm chunks, aka swede
  • 200 g parsnip chopped into 2cm chunks
  • 200 g carrot chopped into 2cm chunks
  • 100 g mushrooms chopped into 1cm chunks
  • 100 g leek chopped into 1cm chunks
  • 2 tablespoons flour
  • 750 ml chicken stock or vegetable stock, or whatever goes best with the meat you are using
  • 500 g chicken shredded (or whatever leftover meat you’ve got, leftover cooked
  • 1 cooking apple chopped into 16 pieces, large
Dumplings:
  • 200 g self-raising flour
  • 100 g suet meat or vegetable
  • salt
  • water cold

Instructions

    Cup of Yum
  1. Pre-heat your oven to 200C
  2. Chop the swede (rutabaga) and put it in a wide, deep pan with a drizzle of olive oil. Turn on to a medium heat and stir occasionally.
  3. Chop the parsnip and add to the pan, then repeat with the carrots, mushrooms and leeks. Give the pan a quick stir after you add each vegetable.
  4. Make a quick gravy by putting the two tablespoons of flour into a large jug. Pour over a small amount of cold chicken stock (or cold water if your chicken stock is hot) and stir to make a smooth paste, then add the rest of the chicken stock slowly to ensure there are no lumps.
  5. Pour the gravy into pan with the vegetables and bring to the boil, stirring until thickened.
  6. Add the shredded cooked chicken and stir again.
  7. Put the chopped apple into a large casserole dish that has a lid and pour over the stew, taking care not to burn yourself!
  8. Put the lid on and put the stew into the preheated oven. Cook for 25 minutes.
  9. Meanwhile make the dumplings. Simply put the flour and suet into a bowl, add a pinch of salt and just enough cold water to make the mixture come together. Shape into 16 balls.
  10. After 25 minutes, take the stew out of the oven and give it a stir. Add a splash of boiling water if it looks dry and then place the dumplings on top and put the lid back on. Cook for a further 20 minutes, by which time the he veggies should be soft but not mushy. If you are not sure get a bit of swede out to check.
  11. Serve just as it is or with green vegetables.