Campbell’s Real Stock Chicken and Mushroom Stew with Scone Dumplings

Step 2

Preheat oven to 220C/200C fan forced.

Step 5

Heat half the oil in a large flameproof/ovenproof casserole dish. Cook chicken for 4-5 mins until browned. Set aside.

Step 8

Heat remaining oil in pan and cook onion and mushroom until softened. Return chicken to pan with stock. Bring to the boil and simmer, uncovered for 5 minutes.

Step 11

Meanwhile, place flour in a medium bowl. Rub in butter until mixture resembles breadcrumbs. Add salt, pepper, and 100ml cold water. Mix gently until dough forms. Roll into 15 even balls.

Step 12

Place dumplings onto chicken mixture in pan. Cover with lid and bake for 20-25 mins until dumplings are cooked through.

Step 14

Tips For extra flavour and colour add some chopped parsley or thyme to your dumplings.