Creamy Chicken & Potato Bake
Deliciously creamy chicken and vegetables covered in a layer of crisp potatoes. This Creamy Chicken & Potato Bake is the perfect one pot dinner.
Ingredients
- 2 tbsp olive oil
- 600 g chicken thighs deboned, skin removed and diced
- 3 medium carrots peeled and sliced
- 1 leek washed and sliced
- 3 tbsp plain flour
- 350 ml chicken stock
- 100 ml sour cream
- ½ tsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tsp sea salt
- ⅛ tsp black pepper
For the potato
- 500 g waxy potatoes peeled and sliced in 5mm thickness
- 1 tsp olive oil
- ½ tsp sea salt
Instructions
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Peel 500g potatoes and set aside in a bowl of cold water
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Preheat the oven to 180°C (fan assisted, 200°C non fan)
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Prepare 600g chicken thighs by removing the bones and skin if they aren't already. Chop into bitesize pieces
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Heat 1 tsp olive oil in an oven proof pan on a medium/high heat. Add the chicken and cook for around 5 minutes until the chicken is lightly browned
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Remove the chicken from the pan with a slotted spoon and set aside. Add 3 sliced carrots and 1 sliced leek and sweat for 3 - 4 minutes slightly softened
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Remove the vegetables from the pan and add to the chicken. Turn the heat to medium/low and add 1½ tbsp olive oil and 3 tbsp plain flour
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Stir until the flour and oil form a roux. Cook for 1 minute, stirring constantly
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Slowly add the 350ml chicken stock. Add a small amount at a time and only add more when it has been absorbed
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Once all of the chicken stock has been absorbed, add 100ml sour cream, 1 tbsp wholegrain mustard, ½ tsp Worcestershire sauce, 1 tbsp fresh rosemary and thyme, 1 tsp sea salt and ⅛ tsp black pepper. Stir to combine and cook for 2 minutes
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Add the chicken, carrots and leek back into the sauce and stir through before turning the heat off. Flatten the top so it is even
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Slice the potatoes into roughly 5mm thick slices. Layer in circles to completely cover the top of the chicken filling
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When the filling is completely covered, drizzle with 1 tsp olive oil and ½ tsp sea salt
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Bake in the oven for 30-40 minutes until the potatoes are soft when poked with a sharp knife and they are golden brown
Recipe Notes
I used a 28cm oven proof pan.
If you do not have an oven proof pan, prepare the filling in a standard pan and transfer to an oven proof dish before adding the potato topping.
Nutritional information is given as a guide and may vary.