Introduction

Waste-nothing chicken & dumpling stew is a comforting, hearty dish that makes the most of every part of a roast chicken. With tender vegetables, a rich homemade stock, and fluffy dumplings on top, it’s a perfect way to enjoy leftovers in a warm, satisfying meal.

Waste-Nothing Chicken & Dumpling Stew Recipe - Recipe Image

Ingredients

1 cooked whole chicken (around 2kg), with around 500g meat leftover, plus any fat from the roasting tray reserved
2 onions, finely chopped, skins reserved
2 tsp black peppercorns
3 carrots, finely sliced
1 parsnip, finely sliced
4 celery sticks, finely sliced
4 garlic cloves, finely chopped
3 tbsp plain flour
4 bay leaves
10g thyme sprigs, leaves picked
225g self-raising flour
100g unsalted butter, cubed
60-75ml milk

Instructions

Step 1: Shred any leftover chicken meat and set aside. Place the chicken carcass, onion skins, and black peppercorns into a deep saucepan. Add the trimmed ends of the onions, carrots, parsnip, and celery if you have them. Season with a pinch of salt and cover with about 1.5 litres of cold water. Bring to a simmer over medium heat and gently simmer for 45 minutes to 1 hour, skimming any scum from the surface.
Step 2: Use a potato masher to break up the chicken carcass in the pot to release more flavor. Pour the stock through a fine sieve into a large bowl, pressing down on the bones to extract all the liquid. Discard the solids and set the stock aside. You should have about 1 litre.
Step 3: In a flameproof casserole dish, melt any leftover fat and juices from the roasting tray over medium heat. Add the chopped onions, carrots, parsnip, celery, and garlic. Cook partially covered over low heat for 8–10 minutes until softened.
Step 4: Stir in the plain flour, bay leaves, and half the thyme leaves. Cook for 2 minutes, then gradually add the prepared stock and shredded chicken. Bring to a gentle simmer and cook for 15–20 minutes until the vegetables are tender. Season to taste.
Step 5: Meanwhile, prepare the dumpling dough. In a bowl, combine the self-raising flour, cubed butter, remaining thyme leaves, and ½ teaspoon fine sea salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Step 6: Pour in 60ml of milk and stir with a knife until the mixture clumps together into a soft dough. Add a little more milk if necessary. Bring the dough together with your hands and divide it into 12 equal balls.
Step 7: Place the dumpling balls evenly on top of the simmering stew. Cover with a lid, increase the heat to medium, and cook for 25–30 minutes until the dumplings have risen, are fluffy, and cooked through.

Tips & Variations

To deepen the stock flavor, roast the leftover bones briefly before simmering.
Add your favorite herbs like parsley or rosemary for added aroma.
Substitute self-raising flour with all-purpose flour plus 1 ½ tsp baking powder if unavailable.
For a richer stew, stir in a splash of cream before adding the dumplings.
Vegetables can be varied; try adding peas or sweetcorn for a pop of sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the stew is too thick. Dumplings may soften upon reheating but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe is designed to use leftover cooked chicken for flavor and convenience. Using raw chicken would require adjusting cooking times and steps to ensure the meat is fully cooked and the stock flavorful.

What can I do if I don’t have self-raising flour?

You can make your own by mixing regular all-purpose flour with baking powder—use 225g plain flour plus 1 ½ teaspoons baking powder as a substitute.

Waste-Nothing Chicken & Dumpling Stew Recipe

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★★★★★

4.6 from 115 reviews

A comforting waste-nothing chicken and dumpling stew that makes the most of leftover roast chicken by turning it into a hearty homemade stew with tender vegetables and fluffy dumplings on top.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yield: Serves 4-6 1x
Category: Stew
Method: Stovetop
Cuisine: British

Ingredients

Scale

Stew Ingredients

1 cooked whole chicken (around 2kg), with around 500g meat leftover, plus any fat from the roasting tray reserved
2 onions, finely chopped, skins reserved
2 tsp black peppercorns
3 carrots, finely sliced
1 parsnip, finely sliced
4 celery sticks, finely sliced
4 garlic cloves, finely chopped
3 tbsp plain flour
4 bay leaves
10g thyme sprigs, leaves picked (divided)

Dumpling Ingredients

225g self-raising flour
100g unsalted butter, cubed
60–75ml milk
½ tsp fine sea salt

Instructions

Prepare the Stock: Shred any leftover meat from the cooked chicken and set aside. Place the chicken carcass, reserved onion skins, and black peppercorns into a deep saucepan. Add any trimmed ends of onions, carrots, parsnip, and celery. Season with a pinch of salt and pour enough cold water (about 1.5 litres) to cover the carcass. Bring to a simmer over medium heat and gently simmer for 45 minutes to 1 hour, skimming off any scum. Use a potato masher to break up the carcass to extract maximum flavor. Strain the stock through a fine sieve into a large bowl, pressing on bones to release juices. Discard solids and set stock aside. You should have approximately 1 litre of stock.
Cook the Vegetables: In a flameproof casserole dish, spoon leftover fat and juices from the roasted chicken tray and melt over medium heat. Add onions, carrots, parsnip, celery, and garlic. Fry covered partially over low heat for 8 to 10 minutes until the vegetables are softened.
Make the Stew Base: Stir in plain flour, bay leaves, and half the thyme leaves into the softened vegetables. Cook for a couple of minutes to remove the raw flour taste. Gradually add the prepared chicken stock and shredded chicken to the casserole. Bring the mixture back to a gentle simmer and cook for 15 to 20 minutes until the vegetables and meat are tender. Season with salt and pepper to taste.
Prepare the Dumplings: In a mixing bowl, combine self-raising flour, cubed unsalted butter, remaining thyme leaves, and ½ teaspoon fine sea salt. Rub the butter into the flour mixture with your fingertips until the texture resembles fine breadcrumbs. Pour in 60ml of milk and stir with a knife until the mixture clumps into a soft dough. Add more milk by the tablespoon if needed. Bring the dough together with your hands and divide it into 12 equal balls.
Add Dumplings and Cook: Place the dumpling balls evenly on top of the simmering stew. Cover the casserole with a lid. Increase the heat to medium and cook for 25 to 30 minutes, until the dumplings have risen, are fluffy, and cooked through.

Notes

Saving the chicken fat and juices from the roasting tray adds extra flavor to the stew base.
Use self-raising flour to ensure the dumplings rise nicely without additional leavening agents.
If the dough feels too dry, add milk gradually to avoid overly sticky consistency.
Skim the stock carefully to keep it clear and flavorful.
Simmer the stock gently to avoid cloudiness and maximize flavor extraction.
The dish is perfect for using up roast chicken leftovers, making it budget-friendly and minimizing food waste.

Keywords: chicken stew, dumplings, leftover chicken recipe, waste-nothing cooking, comforting stew, homemade dumplings