Chicken casserole with leek and potatoes | Comfort food recipe | Chicken casserole recipes
by Adam Garratt
This chicken casserole is the perfect answer to a chilly evening. Made with tender chicken thighs, leeks, potatoes, carrots, and celery, it's a lighter alternative to heavier stews whilst still providing that lovely warming comfort food feeling. The recipe uses just a few simple ingredients combined with good technique to create a flavourful, juicy dish that feeds four generously. Chicken thighs are used for their affordability and ability to stay moist during cooking, though you can easily swap in breast, drumsticks, or a mixture if preferred
Watch: Chicken casserole with leek and potatoes | Comfort food recipe | Chicken casserole recipes
Original recipe video — click to play
Original method: approximately 45 minutes
Ingredients
Main
- 8 thighs chicken thighs, bone-in and skin-on, seasoned with salt and pepper
Chicken thighs remain juicy during slow cooking. Breast, drumsticks, or a mixture can be substituted.
Vegetables
- 3 carrots carrots, medium, peeled and sliced
- 2 leeks leeks, medium, cleaned and sliced into rings
- 1 stick celery stick, finely chopped
- 500 g new potatoes, left whole or halved if large
Aromatics
- 2 cloves garlic cloves, fat, minced or crushed
- 2 leaves bay leaves
Seasonings & Flavourings
- 1 tsp dried tarragon
- 1 tsp English mustard
Liquid
- 180 ml white wine
- 500 ml chicken stock
Reduced from original 600–700 ml for slow cooker to prevent excess liquid.
Thickening Agent
- 1 ½ tbsp plain flour
Garnish
- 15 g fresh parsley, finely chopped
Add in the final 15 minutes of cooking
Small handful; adds fresh flavour and colour.
Cooking Fat
- 2 tbsp oil or butter
For browning the chicken and vegetables initially.
Seasoning
- to taste salt and freshly ground black pepper
Method
- 1
Pat the chicken thighs dry with kitchen paper and season generously with salt and pepper on both sides.
~3 mins - 2
Heat the oil or butter in a large frying pan over medium-high heat. In batches, brown the chicken thighs on both sides until golden, approximately 3–4 minutes per side. Transfer to a plate.
~10 minsTip: Browning develops flavour; do not skip this step.
- 3
In the same pan, add the sliced leeks, carrots, celery, and minced garlic. Cook, stirring occasionally, for 3–4 minutes until the vegetables begin to soften.
~4 mins - 4
Sprinkle the plain flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
~1 min - 5
Pour in the white wine and chicken stock, stirring to combine. Add the bay leaves, dried tarragon, and English mustard. Stir until well mixed.
~2 mins - 6
Transfer the browned chicken thighs and all the vegetable mixture into your slow cooker. Add the new potatoes. Stir gently to combine.
~5 mins - 7
Cover and cook on Low for 7 hours or on High for 4 hours, until the chicken is cooked through and tender and the potatoes are soft.
~7 hrsTip: The exact time will depend on your slow cooker. Check at the lower end of the time range; the dish should not be overcooked.
- 8
In the final 15 minutes of cooking, remove the lid and stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
~15 minsTip: Fresh herbs added near the end preserve their colour and fresh flavour.
- 9
Serve the chicken casserole hot, ladled into bowls with plenty of the broth, vegetables, and potatoes.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use breast meat, drumsticks, or a mixture. However, thighs are recommended because they retain moisture better during the long, slow cooking process, resulting in juicier meat. Breast can become slightly drier, so monitor the cooking time and don't overcook
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