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Prep Time
10 mins
Total Time
35 mins


2 tbsp
cold butter, divided
30 mL
leeks, white parts only, split and sliced
carrots, diced
boneless, skinless chicken breasts, about 8 oz (250 g) each, cut into cubes
1/2 tsp
salt, divided
2 mL
2/3 cup
all-purpose flour, divided
150 mL
1 1/2 cups
reduced sodium chicken broth
375 mL
1 cup
frozen baby peas
250 mL
1 tbsp
fresh Compliments Thyme, chopped and divided
15 mL
1/2 cup
Compliments Quick Oats
125 mL
2 tsp
baking powder
10 mL
1/3 cup
75 mL


Step 1

In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.

Step 2

Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl. Add remaining butter in small pieces and mix lightly with fingertips. Add milk and stir just until a slightly wet batter forms.

Step 3

Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
10 g
Saturated Fat:
4 g
37 g
6 g
120 mg
47 g
880 mg
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