Step 1

To prepare the roasted vegetables

Step 2

Cut the carrots, parsnip, celery and onion into medium sized chunks.

Step 3

Toss the vegetables into a roasting pan along with 4 tbsp olive oil and salt and pepper to season.

Step 4

Roast in a 400 degree F for about a half hour or until the vegetables are fork tender.

Step 5

Add the vegetables to a dutch oven.

Step 6

Simmer together the chicken stock and herbs until the volume is reduced by about 1/3

Step 7

Thicken the gravy with a slurry of flour and water; shake together about 4 tbsp flour to 1 cup water and whisk into the boiling seasoned stock, but don’t make the gravy too thick, it will thicken more in the oven.

Step 8

You may require more or less of the thickening slurry depending upon how much you have reduced the chicken stock.

Step 9

Season the gravy with salt and pepper at this point. Seasoning before this point may result in an over seasoned gravy.

Step 10

Pour the gravy over the roasted vegetables. Add the frozen peas and corn and stir well. Bring to a slow simmer.

Step 11

Preheat the oven to 375 degrees F

Step 12

Cut 2 pounds boneless skinless chicken pieces into nugget or finger sized pieces.

Step 13

Dip the pieces into an egg wash of 1 egg and 2 tbsp water whisked together.

Step 14

Dredge chicken pieces in the flour and spice mixture and fry in the oil until golden brown, 2-3 minutes per side.

Step 15

Remove from pan and drain on paper towels. Hold in a warm oven.

Step 16

To prepare the dumplings

Step 17

Sift together dry ingredients.

Step 18

Add the melted butter and water or milk.

Step 19

Beat with a wooden spoon only until all the liquid is incorporated. Do NOT over mix.

Step 20

Drop by heaping tablespoonfuls on top of the stew.

Step 21

Bake for 15-20 minutes at 375 degrees F or until the dumplings spring back when lightly pressed at the centre.

Step 22

Add the chicken pieces to the stew when serving.