Description
Learn how to make a rich and hearty Chicken and Sausage Casserole with Dumplings – the perfect one-pot dinner recipe for your family. Ideal for chilly nights, this British-inspired one-pot dish is a delicious, easy, and satisfying meal.This easy British casserole recipe combines tender chicken, sausages, and fluffy dumplings in a savoury sauce.
With tender chicken, juicy sausages, fluffy dumplings and a medley of vegetables cooked in a rich, savoury sauce, this casserole is packed with flavours that will warm you from the inside out. This easy one-pot recipe keeps both the washing up and the fuss to a minimum, making it a great choice for busy weeknights or laid-back Sunday dinners. It also freezes really well. So much so one of my sons always raids my freezer for it, so I tend to batch cook it so he has a supply!
This Chicken and Sausage Casserole with dumplings is a fantastic way to enjoy a classic, flavour-packed meal with minimum fuss. Perfect for feeding a crowd or enjoying leftovers, this recipe brings a bit of warmth and hearty goodness to any table! Discover the best comfort food recipes for winter with our traditional Chicken and Dumpling Casserole
Ingredients
- 4 boneless chicken thighs, skinless, trimmed (or use chicken breasts)
- 4 pork sausages chopped into 1 inch pieces (preferably a herby type like Lincolnshire or Cumberland)
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 red pepper, diced
- 200g mushrooms, sliced
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 500ml chicken stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the dumplings
- 100g Self raising flour
- 50g Suet
- Pinch of salt
- 5 Tbsp Cold Water
Instructions
1. Preheat your oven to 180°C
2. Heat a large, ovenproof casserole dish over medium heat and add the olive oil. Add the chicken thighs/breasts and sausages, searing them for about 4-5 minutes per side until browned. Remove and set them aside.
3. In the same dish, add the onion, garlic, carrots, and red pepper, cooking for 5 minutes until they start to soften. Add the mushrooms and cook for an additional 3 minutes.
4. Stir in the tomato purée and flour, mixing well to coat the vegetables. Gradually add the chicken stock, stirring to combine. Add the thyme, rosemary, bay leaf, and season with salt and pepper.
5. Place the browned chicken and sausages back in the casserole dish, nestling them among the vegetables. Cover the dish with a lid and transfer to the preheated oven. If you are including the dumplings you need to place the self raising flour, duet, salt and water into a bowl. Mix round and then make them into 8 little golf balls. Set them to the side into the fridge.
6. Cook for 45 minutes ( if not adding dumplings) or until the chicken and sausages are tender and fully cooked, and the flavours are well combined together. If you want the sauce thicker, then cook without a lid on on the stove top for a few minutes. If you are adding the dumplings, then cook in the oven without them for 25 minutes, and then for the last 20 minutes of cooking add the dumplings, just pushing them into the casserole. Then place the lid back on and into the oven.
7. Remove the bay leaf, garnish with fresh parsley, and serve hot with crusty bread, mashed potatoes, or rice.
Notes
- For extra depth of flavour, you can add a splash of red wine with the chicken stock.
- Feel free to add more vegetables like green beans, courgette, or peas for extra goodness.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Dinner
- Method: Oven
- Cuisine: British