Creamy Meat and Vegetable Pot Pie with Herbed Dumplings
Dive into pure comfort with this hearty Creamy Meat and Vegetable Pot Pie with Herbed Dumplings! Tender chunks of seared chicken thighs mingle with a savory medley of carrots, celery, potatoes, and peas, all coated in a rich, velvety sauce seasoned with thyme and rosemary. This one-pot wonder is crowned with fluffy herbed dumplings infused with fresh parsley and chives, creating the perfect balance of textures and flavors. Ready in just 90 minutes, this dish is an irresistible blend of cozy, homestyle cooking with a gourmet twist. Perfect for family dinners or gatherings, it’s a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Frozen peas
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 2 tablespoons Parsley, chopped (for garnish)
- 1.5 cups All-purpose flour (for dumplings)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 3 tablespoons Butter, cold and diced
- 0.5 cup Milk
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh chives, chopped
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add chopped onion and sauté for 2-3 minutes until translucent. Then add minced garlic and continue to sauté for 1 minute.
Add diced carrots, celery, and potatoes to the skillet. Sauté for 5-6 minutes until slightly softened.
Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir well to coat everything evenly.
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly.
Add the heavy cream, dried thyme, and dried rosemary. Stir well to combine.
Return the seared chicken to the skillet. Cover with a lid and cook on low heat for 15-20 minutes or until the chicken is cooked through and the vegetables are tender. Stir in the frozen peas during the last 5 minutes of cooking.
While the filling simmers, prepare the herbed dumplings. In a mixing bowl, combine 1.5 cups of all-purpose flour, baking powder, and 0.5 teaspoon of salt.
Cut in the cold, diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the chopped parsley, chives, and milk until a soft dough forms.
Once the filling is ready, drop spoonfuls of the dumpling dough on top of the simmering filling. Cover the skillet with a lid and cook for 20 minutes on low heat. Do not lift the lid while the dumplings cook to ensure they puff up properly.
Garnish with additional chopped parsley before serving.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 35.6 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 598 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5042 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
