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    Home > Dinner

    Creamy Chicken and Potato Bake

    Published: Oct 12, 2019 · Modified: Feb 21, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe
    This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin! #potatogratin #onepotmeal #creamychicken #chickencasserole
    This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin! #potatogratin #onepotmeal #creamychicken #chickencasserole
    2 image collage of creamy chicken and potato bake in a white dish
    This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin! #potatogratin #onepotmeal #creamychicken #chickencasserole

    Chicken and veggies in a creamy sauce topped with crispy potatoes. My Creamy Chicken and Potato Bake is a whole meal in one dish! Perfect cold day comfort food.
    Close up overhead shot of Creamy Chicken and Potato Bake with extra veggies in a grey and white casserole dish with a scoop taken out and the spoon in the background

    Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

    Chris is an early riser, like 5am most days, and i have been trying to get up a bit earlier too. In an ideal world, I'd go to bed at 10pm, be asleep by 11pm and get up at 6am.

    Why is 6am so hard?? Has anyone got any tips? Is anyone else out there a night owl who's been able to swap it round and get out of bed as soon as the alarm goes off? I'm a snooze button addict (minimum 10 x snooze. I know it's bad, but that's how much I hate getting out of bed).

    Anyway let's get on with the recipe. This one uses cooked chicken - so you could use leftover chicken or a rottiserie chicken.

    Process photo collage of the steps to make my Creamy Chicken and Potato Bake with extra veggies.

    How do you scallop potatoes?

    If you are confident you can use a knife and chopping board and slice them on the side. Alternatively you can used a Mandolin (affiliate link) to get the perfect thickness slices.  I don't bother to peel the potatoes. If you're using baby new potatoes like I have, then you don't notice the skin.

    Worried that buying a mandolin for this recipe might not be worth it?  They come in really handy we have quite a few other recipes that use a mandolin; Lancashire Hotpot, Easy Ratatouille, Shoestring Fries or homemade Coleslaw.

     

    Overhead portrait photo of Creamy Chicken and Potato Bake with extra veggies in a grey and white casserole, topped with sprigs of thyme on a blue cloth

    All of the filling gets cooked in one pan, before being transferred to a baking dish, and topped with lots of potato slices.

    Close up shot of Creamy Chicken and Potato Bake with extra veggies in a grey and white casserole dish with a scoop taken out

    ***ONE PAN TIP*** You can also miss out the step of transferring to a baking dish if the frying pan you used for the filling is oven-proof. That's totally what I would have done if I wasn't photographing this one.

    If you like your creamy chicken dinners, try my Chicken and Mushroom Pie,  Creamy Chicken and Mushroom Casserole (I think that would work great as an alternative base for this potato-topped recipe too), Creamy Chicken & Tortellini Soup, Tuscan Chicken or my favourite Creamy Chicken Puff Pie.

    The Creamy Chicken and Potato Bake Recipe:

    This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

    Creamy Chicken and Potato Bake

    By: Nicky Corbishley
    This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!
    4.83 from 17 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dinner
    Cuisine British, French
    Servings 4 people
    Calories 717 kcal

    Ingredients
     

    • 1 tbsp vegetable oil
    • 1 onion - peeled and chopped
    • 2 cloves garlic - peeled and minced
    • 3 medium carrots - peeled and chopped into small chunks
    • 4 tbsp white wine
    • 215 ml (1 cup minus 2 tbsp) double/heavy cream
    • 1 tsp Dijon mustard
    • 100 g (1 packed cup) mature cheddar cheese - grated
    • 50 g (½ cup) Parmesan cheese - grated
    • ½ tsp salt
    • ½ tsp pepper
    • Pinch of dried thyme
    • 375 g (13oz) cooked chicken - approx. 3 chicken breasts, shredded
    • 100 g (3 ¼ packed cups) baby spinach leaves
    • 350 g (¾lb) baby new potatoes - thinly sliced (no need to peel)
    • 1 tbsp melted butter
    • Fresh thyme to garnish

    INSTRUCTIONS
     

    • Preheat the oven to 200C/400F.
    • Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
    • Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
    • Add the cooked chicken and spinach and heat through until the spinach wilts.
    • Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
    • Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
    • Top with fresh thyme before serving.

    ✎ Notes

    Nutritional information is per serving.

    Nutrition

    Calories: 717kcalCarbohydrates: 26gProtein: 37gFat: 50gSaturated Fat: 27gCholesterol: 187mgSodium: 833mgPotassium: 979mgFiber: 4gSugar: 4gVitamin A: 11290IUVitamin C: 29.8mgCalcium: 434mgIron: 3.1mg
    Keywords Any Time Of the year, autumn, Family Meal, homemade, spring, summer, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Equipment:

    In order to make this Creamy Chicken and Potato Bake you will need:

      • A good Kitchen knife. I have recently bought this Dalstrong one and love it.
      • Chopping Board
      • A Mandolin
      • Microplane
      • Cheese Grater
      • Measuring Spoons
      • Garlic Press
      • A frying pan/skillet
      • Wooden or Silicon Coated Spoons. We have just bought these and love them.
      • Baking Dish.  Note: This is not the exact one we use in the photos but i cant find that one on amazon.  This should do the job though.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Tuscan Style Chicken Soup
    Chicken Tikka Masala Recipe »

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    Reader Interactions

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    1. Chloe says

      February 07, 2023 at 8:47 pm

      Gorgeous recipe, added bacon to and was absolutely divine

      Reply
    2. Ali Smith says

      May 05, 2022 at 11:52 am

      5 stars
      Omg! Loved this, made it with vintage cheddar from my favourite butchers 'Shukers'.
      Absolutely delicious 😋

      Reply
    3. Trudy says

      February 10, 2022 at 2:53 am

      5 stars
      Hands down one of my faves!! I have made it multiple times. I have added mushrooms, used broth instead of wine, doubled the Dijon and garlic, and I salt and pepper the potatoes on top with sprinkled Parmesan. Amazing made the original way and amazing if you mix it up too!

      Reply
    4. Laura Holly says

      August 05, 2021 at 10:56 am

      Easy to follow instructions and delicious outcome, whoever made this recipe is an angel.

      Reply
    5. Julia says

      May 02, 2021 at 9:34 pm

      4 stars
      Made a lower fat version substituting chicken stock and yoghurt for the cream and omitting the butter, using some of the grated cheese on top. Also used leek in place of carrot. worked really well with seared fresh chicken breasts and a longer cooking time.

      Reply
    6. Steve Jackson says

      April 29, 2021 at 9:44 am

      5 stars
      We loved this, although it was a struggle to stretch it out to feed four adults.

      Reply
    7. Annick says

      April 26, 2021 at 11:22 am

      What could I use as a substitute for the white wine?

      Reply
    8. Susan says

      March 11, 2021 at 3:00 pm

      5 stars
      Lovely , eveyone husband , 3 kids ate the lot. Very nice indeed.

      Reply
    9. Marie says

      March 10, 2021 at 5:48 pm

      5 stars
      could you just use raw thin sliced chicken breasts since it will bake for 40 min,?

      Reply
    10. Amanda says

      March 04, 2021 at 7:39 pm

      5 stars
      Love this recipe i think ive made it like 5 times already🤣

      Reply
    11. Jessica says

      January 11, 2021 at 9:01 am

      I agree with Craig below - I think this is one of the best meals I've ever cooked! Absolutely delicious, and really easy to make. I didn't have any cooked chicken so poached raw chicken breasts in chicken stock over a low heat for 10 minutes, which worked fine. I will be making this regularly, thank you!

      Reply
    12. Craig says

      October 30, 2020 at 5:45 pm

      5 stars
      Hi Nicky,

      Just made this and it is hands down the best thing I have ever made. The whole family agree. This will definitely be on the menu every week.

      Thank you for the recipe!! :):):)

      Reply
    13. Sharon Tew says

      October 05, 2020 at 3:14 pm

      5 stars
      Hello

      Delicious! Can you freeze this?

      Reply
      • Nicky Corbishley says

        October 06, 2020 at 10:32 am

        Thanks Sharon, yes, it should should freeze fine. Defrost in the refrigerator and heat back through in the oven until piping hot. It's a good idea to top with foil up until the last couple of minutes of reheating to stop the potatoes browning too much.

        Reply
        • Sharon Tew says

          October 06, 2020 at 11:25 am

          Oh thats great! Thank you very much 🙂

      • Hoot says

        January 03, 2021 at 7:40 pm

        4 stars
        This was delicious but I'd make a few tweaks if I make it next time.
        I only had fresh thyme so I used that in it, I'm not sue I enjoyed the flavour so may omit it next time. I increased the Dijon to a tbsp and I could only mildly taste it with all the cream in the recipe. I'd reduce the parmesan next time too as it was a little too much.
        Thank you for the recipe xx

        Reply
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