Shredded chicken and maize dumpling casserole

Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4


  • 2 cups chicken stock
  • ¼ cup flour
  • 1 small onion diced
  • 1 celery stalk sliced
  • 2 tbsp butter
  • 1 sprig thyme
  • Seasoning to taste
  • 2 cups shredded roast chicken
  • 1 cup frozen peas
  • 1 cup frozen corn

For the dumpling dough

  • ½ cup flour
  • ¼ cup maizemeal
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 Cup milk
  • 2 tbsp vegetable oil


  • In a microwavable dish, whisk the flour and stock together. Place in the microwave at heat on full heat for 2 minutes.
  • Remove and whisk through to ensure no lumps.
  • Add the onions, celery, butter and thyme to the stock mixture. Cover with cling wrap and cut a small slit in the center.
  • Microwave for 5 minutes.
  • Remove using gloves and carefully remove the cling wrap
  • Return to the microwave and cook for another 5 minutes uncovered.
  • In the meantime, make the dough by mixing all the ingredients together until a dough is formed.
  • Roll the dough into small bite size balls and set aside.
  • Remove dish from microwave and mix in the shredded chicken, peas and corn.
  • Place the dumplings and cover with cling wrap, with a small slit.
  • Cook for 6 minutes then remove and serve .
  • Chefs tip – replace the chicken with shredded/pulled pork or beef

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