Easy one-pot chicken casserole

Easy one-pot chicken casserole

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(41 ratings)

Prep: 5 mins Cook: 50 mins


Serves 4
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal386
  • fat9.6g
  • saturates2g
  • carbs32g
  • sugars7.6g
  • fibre5.9g
  • protein42.6g
  • salt2.1g
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  • 8 bone-in chicken thigh, skin pulled off and discarded
  • 1 tbsp oil
  • 5 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp plain flour
  • 2 chicken stock cube
  • 2 large carrot, cut into batons (no need to peel)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g new potato, halved if large

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g frozen pea
  • 1 tbsp grainy mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Put the kettle on. Fry the thighs in the oil in a casserole or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour and stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.

  2. Take off the lid and simmer for 15 mins more, then throw in the peas for another 5 mins. Season, stir in the mustard, green spring onion bits, herbs and some seasoning.

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Comments, questions and tips

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Comments (47)

lesley1142's picture

I added a couple extra items for more flavour as some comments said it was a bit bland tasting. The result was very satisfying, I basically followed recipe but added some parsnip batons, sweet potato chunks and a bit more mustard, the result gave a nice, subtle honey hint to go with the mustard. I also increased the amount of carrots and potatoes and I'm glad I did as it was just enough to feed 2 adults and 2 tweens. I served it with rice but some good, crusty bread would have been lovely with it too. Clean plates and positive comments so it's been added into my folder!!

noelchap's picture

Enjoyed by everyone and v simple. I will double the mustard next time as I thought it a bit bland.

Petawilson's picture

Really bland and tasteless

rosyb109's picture

really mate #yolo

JHKLLZHARH's picture

This was really nice, I made a fair few changes. I used chicken breastfeeding rather than thighs, used jersey royals potatoes, used frozen carrot batons (so added when I put the peas in) I also added sweetcorn just cos we like it. And I used dijon mustard. But it was very tasty and I will be making again.

varnteing's picture

Extremely easy to make even for new cook like me. The grainy mustard makes a difference. And I used tarragon
5 stars for this recipe *****

Shoequeen2207's picture

This turned out really well and much enjoyed by everyone. I can highly recommend it - very easy. Other commentators said they added cornflower, but it wasn't needed.

LittleMissPiggy1's picture

What a dish! This was very simple to make and it had a wonderful flavour! I just threw in some baby potatoes, carrots, onions, broccoli, and peas. Then I served the casserole with sweet potato mash. Thank you for another great recipe! :)

fuzzyjill's picture

Big hit with children and adults. Was a bit worried as I was making it first time that it would be too soupy but all comes together in last five minutes so don't panic! Have made it with variety of herbs - sometimes fresh and have even chucked in dried and always good. Would never have believed spoonful of mustard would make such a difference.

shubeedoo's picture

Great easy recipe, results were delicious! Didn't have spring onion so substituted with white onion. Added a courgette, and 100ml less water for thicker sauce. Perfect quick after work supper!

JWP70's picture

Absolutely lovely but try diced sweet potato from outset. The sweet potato breaks down and becomes part of the sauce and it's almost a honey/mustard flavour.
Cooked it three times now to overwhelming praise... :)

davewilk's picture

Added cornflour to thicken but Great recipe and will definitely make again.

spikers's picture

Really enjoyed this recipe. Used leeks, as suggested by many, and tarragon. I loved that the end result was not a thick gravy as it tasted like a lovely chicken soup. Others have suggested using boneless fillets but you really would be missing out on a beautifully flavoured soup.

miss.mickum's picture

Amazing! I used thigh fillets rather than bone-in thighs, and added leeks and a large dash of black pepper. Extremely tasty - will definitely be repeating.

spikers's picture

This is a lovely, refreshing and tasty chicken casserole. Pretty much stuck to the recipe except used leeks and added slightly less water. The sauce is not thick but rather like a beautiful chicken soup which was mopped up with lovely thick bread.

jollygiantswife's picture

Made this for dinner tonight and everyone loved it! I threw in a few chopped mushrooms that needed to be used and also added brocolli florets which upped the veg content a little. The sauce was lovely, the whole grain mustard I used added a real depth of flavour and I also added dried tarragon. All served up with just a rosemary and potato loaf to mop up the sauce... Lovely!

Kitchen Step's picture

Made this last night - hit with whole family including the 2 year old. 6 year old deeply suspicious of the mustard seeds but ended up scoffing the lot. Used chives and parsley snipped in the dark garden since that's all we have growing right now. I hope it was chives and parsley anyway. Whatever, it was delicious and next time will make more so we have enough leftovers for a pie filling.

Daisy@Cheaperseeker's picture

Easy to cook and very tasty.Like it,make it.

minibear's picture

Enjoyed this, did have to thicken it up with some corn flour, but that's fine. It's a quick & easy tasty little casserole and I'll definitely be cooking it again. I used tarragon as I think that goes best with chicken but might try dill next time.


Questions (2)

zacsfood's picture

Can the left over's be frozen? And also I'm slow cooking this in my oven what temperature would you recommend?

goodfoodteam's picture

Hi zacsfood thanks for your question. Provided the chicken hasn't been frozen already the leftovers should be fine to freeze. We haven't tested this recipe in the oven so we cannot guarantee perfect results but at a guess we would suggest 160C/140C fan/gas 3 for approx 1.5hrs but check it to make sure the chicken is cooked through and potatoes are soft - return to the oven if it needs longer. Let us know how you get on. 

Tips (3)

Cooker1000's picture

The first time I did this recipe it came out too bland and soupy.
To add more flavour, I made the following changes:
-when frying the chicken I sprinkle some Weber's Kickin' Chicken BBQ spice on the chicken
-added a chopped leek (needs 12 mins to cook)
-herbs used: fresh chives, tarragon, parsley
I also use the tiny round potatoes (2-3 cm in size) and throw them in whole.
To make it less soupy, try substituting corn starch for the flour, or trying different bouillon cubes. Worked for me. I make this recipe all the time in the winter - the men and boys love it!

fitnessjonas's picture

A great recipe, I would definitely recommend sweet potato instead of new potatoes. I used a small white onion sliced thinly. The next day I shredded the chicken, added more green veg and had the leftovers as a soup. Excellent casserole, excellent soup!

tilla's picture

This a a delicious recipe, I add some cauliflower aswell..

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