About this recipe: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.
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
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Method Prep: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.