Deliciously creamy chicken and vegetables covered in a layer of crisp potatoes. This Creamy Chicken & Potato Bake is the perfect one pot dinner.
Peel 500g potatoes and set aside in a bowl of cold water
Preheat the oven to 180°C (fan assisted, 200°C non fan)
Prepare 600g chicken thighs by removing the bones and skin if they aren't already. Chop into bitesize pieces
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
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
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
Stir until the flour and oil form a roux. Cook for 1 minute, stirring constantly
Slowly add the 350ml chicken stock. Add a small amount at a time and only add more when it has been absorbed
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
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
Slice the potatoes into roughly 5mm thick slices. Layer in circles to completely cover the top of the chicken filling
When the filling is completely covered, drizzle with 1 tsp olive oil and ½ tsp sea salt
Bake in the oven for 30-40 minutes until the potatoes are soft when poked with a sharp knife and they are golden brown
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.
Creamy Chicken & Potato Bake https://www.curlyscooking.co.uk/creamy-chicken-potato-bake/