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.
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.
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.
All of the filling gets cooked in one pan, before being transferred to a baking dish, and topped with lots of potato slices.
***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:
Creamy Chicken and Potato Bake
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
Nutrition
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
- AÂ 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.
Chloe says
Gorgeous recipe, added bacon to and was absolutely divine
Ali Smith says
Omg! Loved this, made it with vintage cheddar from my favourite butchers 'Shukers'.
Absolutely delicious 😋
Trudy says
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!
Laura Holly says
Easy to follow instructions and delicious outcome, whoever made this recipe is an angel.
Julia says
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.
Steve Jackson says
We loved this, although it was a struggle to stretch it out to feed four adults.
Annick says
What could I use as a substitute for the white wine?
Susan says
Lovely , eveyone husband , 3 kids ate the lot. Very nice indeed.
Marie says
could you just use raw thin sliced chicken breasts since it will bake for 40 min,?
Amanda says
Love this recipe i think ive made it like 5 times already🤣
Jessica says
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!
Craig says
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!! :):):)
Sharon Tew says
Hello
Delicious! Can you freeze this?
Nicky Corbishley says
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.
Sharon Tew says
Oh thats great! Thank you very much 🙂
Hoot says
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