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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
This hearty dish is as close to comfort food as you can get. Bacon, potatoes, onion, chicken and sweetcorn are simmered together in a creamy chicken stock and served with fluffy dumplings.
466 people made this
- 3 rashers streaky bacon
- 3 large potatoes, peeled and diced
- 1 onion, diced
- 4 skinless, boneless chicken breast fillets, diced
- 750ml chicken stock
- 1 teaspoon chicken seasoning
- salt and pepper to taste
- 1 1/4 (340g) tins sweetcorn, drained and rinsed
- 750ml single cream
- 200g scone mix
- 250ml milk
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in frying pan.
- Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken stock; season with chicken seasoning, salt and pepper. Stir in sweetcorn and simmer all together for 15 minutes.
- Pour in single cream and bring to the boil; add crumbled bacon. In a medium bowl, combine scone mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering or dumplings will break apart). Serve hot.
Reviews & ratingsAverage global rating:(511)
Reviews in English (366)
Wonderful recipe i doubled up the ingredients and made some lovely creamy chicken potpies the next day after thickening the sauce with a roux family loved it-02 Mar 2018
Oh my gosh!! This was incredible. I was craving a stick-to-your-ribs comfort food, and this fit the bill. I used a package of chicken tenderloins instead of breasts, 1/3 Cup frozen corn, and roughly the same amount of chopped carrots and celery. Did add about 2 tsp cornstarch to the half&half before adding it, and followed the Bisquick box directions for dumplings. Perfection! Licking our chops still! Thank you for the great recipe!-19 Jan 2007
I left out the canned corn and used 2C lowfat milk rather than 3C half and half. Delicious! I also used a small can (one of those 4-packs) of biscuit dough, each cut into quarters, instead of the biscuit mix. To thicken the soup, I added 1T cornstarch mixed with 2T water. A warm, hearty meal.-12 Dec 2005