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First get all your prep done, cut your carrots, garlic, onions, potatos and chicken. Then set aside (chicken in the fridge) until we are ready to start the creamy chicken.
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For the dumplings, take a large bowl and whisk together the flour and baking powder. Grate in the butter and use your fingers to rub into the flour until it looks like large breadcrumbs.
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Make a well in the centre, add the buttermilk, and using a butter knife to stir the mix until it just comes together.
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Turn onto a lightly floured surface and knead a little. Set aside in the bowl with a tea towel covering.
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For the creamy chicken its handy to use a dish that can go from the stove top to the oven, otherwise start with a fry pan and transfer to an oven proof dish when we place the dumplings on top. You need a capacity of around 3 litres.
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On a medium heat, place oil in your dish/pan and once it has come to temperature, add the onions, cook for 2 minutes, stirring occasionally so that they don’t stick.
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Add the carrots and potatoes season well with salt, cook for 2 minutes, stirring occasionally.
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Add the garlic, cook for 1 minute, stirring so it doesn’t stick and burn.
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Add the stock and thyme, if you have a lid, place this on and cook for 5 minutes.
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Add the chicken & cream, another hearty pinch of salt & black pepper, stir to distribute & place the lid on and cook for 5 minutes.
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Preheat oven to 180 degrees fan bake.
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While the chicken is cooking finish your dumplings.
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On a lightly floured surface, shape the dough into a rectangle 2 cm thick and cut into 15 pieces.
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Take one piece of dough in your hand, flatten a little, place a piece of mozzarella in the centre and bring the edges up over the cheese to enclose. Press to seal and roll to make a ball. Place them seam side down on your bench or plate.
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Take your chicken dish off the heat, add the corn if using, stir a little, take your dumplings and place these on the top of the chicken mix seam side down, the filling will continue to cook in the oven, the buns will puff up a lot, don’t place them too close together.
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Cook for 20-25 minutes in the oven until golden and cooked through.
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Melt the butter and add the parsley, brush over the cooked dish and serve right away with a green salad.