BREO Chicken, Leek and Potato dumplings

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 594.2
  • Total Fat: 38.3 g
  • Cholesterol: 159.1 mg
  • Sodium: 294.4 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 25.6 g

View full nutritional breakdown of BREO Chicken, Leek and Potato dumplings calories by ingredient
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Number of Servings: 6


    Butter, 1 1/2 T
    Chicken Breast, no skin, 16 ounces
    Leeks, 1 cup
    Celery, raw, 1 cup, diced
    Chicken stock, home-prepared, 1 cup
    Heavy Whipping Cream, 1 cup, fluid
    *Grey Poupon Dijon Mustard, 6 tsp
    2 T Green Peppercorns

    *Boiled Potato, 13 oz boiled and mashed
    *Flour, white, 1 1/3C
    Butter, unsalted, 1/2 C
    Cheddar Cheese, 1/4 C


Sautee leeks and celery in butter, add chicken cook until tender. Stir in flour, stock and cream. Add peppercorns.
Pour in to casserole dish.

Boil potatoes, drain and mash.

Combine flour, butter and cheddar cheese in bowl, mix in mashed potatoes.

Roll dough flat and cut out with 2 inch biscut cutter.

Add dumplings to top of base. Brush with egg wash.

Bake 350 for a min of 30 min or until dumplings are golden brown and base is bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user BREOCT.

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