Roast Chicken Leftovers Stew with Easy Peasy Dumplings

Name: Roast Chicken Leftovers Stew with Easy Peasy Dumplings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 200 g swede (rutabaga) (chopped into 2cm chunks); 200 g parsnips (chopped into 2cm chunks); 200 g carrots (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 leftover cooked chicken (shredded (or whatever leftover meat you’ve got)); 1 large cooking apple (chopped into 16 pieces); 200 g self raising flour; 100 g suet (meat or vegetable); Salt; Cold water

Instructions

Prep:15minCook:45min

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.

Updated at: Thu, 21 Nov 2024 11:35:27 GMT