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 (1/2 cup) Parmesan cheese grated
- ½ tsp salt
- ½ tsp pepper
- pinch dried thyme
- 375 g (13 oz) cooked chicken approx. 3 chicken breasts, shredded
- 100 g (3 1/4 packed cups) baby spinach leaves
- 350 g (3/4 lb) baby new potatoes thinly sliced (no need to peel)
- 1 tbsp melted butter
- fresh thyme to garnish
Instructions
- Preheat the oven to 200C/400F (fan).
- 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.1 tbsp vegetable oil, 1 onion, 2 cloves garlic, 3 medium carrots
- 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.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, 50 g (1/2 cup) Parmesan cheese, ½ tsp salt, ½ tsp pepper, pinch dried thyme
- Add the cooked chicken and spinach and heat through until the spinach wilts.375 g (13 oz) cooked chicken, 100 g (3 1/4 packed cups) baby spinach leaves
- 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.350 g (3/4 lb) baby new potatoes, 1 tbsp melted butter
- Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
- Top with fresh thyme before serving.fresh thyme to garnish
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Wow lovely, tried it and its perfect
I made the filling without popping potatoes on top. Instead i replaced with puff pastry. Family lovef t. Going to make ir again tonight with potatoes. Thanks was very yummy Tina
Went down a treat
I have just cooked this tonight and it is truly lovely. How can I be the first to review?!!!
The combination of the two different cheeses and mustard adds a nice tsang, and along with some peas serves three nicely.
Very easy to make, especially if you use a pan that can go into the oven.
I found 30 minutes more than enough.
Def. having again.
Fantastic! Thanks so much for the review Carl, I’m so glad you enjoyed it 😀
Hi there. I made this last week with a few alterations and it was delicious. Just wondering, on the nutrition info, I don’t see any information on how much one serving is
I would us crem’e frace instead of cream to cut the calories. But looks delicious, will give it a try.
Can I use heavy whipping cream? I’m not sure where to find double cream.
Thanks!
Hi Dana, yes, heavy whipping cream should be fine 🙂
Oh wow!! I thought the recipe sounded amazing until I read how much fat is in it! 50 grams per serving is alot! Is there a way to cut that number in half (at least)? It does sound really yummy, though!
Looking for a few new recipes
I like the ideal now I wish I new how to save this recipe