Easy one-pot chicken casserole in a wide bowl with cutlery

Easy one-pot chicken casserole

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(68 ratings)

Prep: 5 mins Cook: 50 mins

Easy

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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Ingredients

  • 8 bone-in chicken thighs, skin pulled off and discarded
  • 1 tbsp oil
  • 5 spring onions, sliced
    Spring onions

    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 cubes
  • 2 large carrots, cut into batons (no need to peel)
    Carrot

    Carrot

    ka-rot

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

  • 400g new potato, halved if large
    New potatoes

    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 peas
  • 1 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

Method

  1. Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.

  2. Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.

  3. Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.

  4. Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.

  5. Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

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Comments, questions and tips

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monkey_dog_brown
20th Sep, 2018
5.05
Great family recipe. Quick and easy. Very tasty with the addition of the mustard. I usually serve this with steamed broccoli or green beans.
John Watson's picture
John Watson
2nd Jul, 2018
4.05
Good recipe. 5 minutes preparation, hardly!
Honeygran
20th Jan, 2018
4.05
Good, easy. A basic recipe easily adaptable. Unless you’re really cutting down on the calories 400g of potatoes is not enough for 4 adults. I usually allow 175g per person (and did for this which worked well for us).
ginuca
24th Jun, 2017
5.05
Delicious and such an easy meal!! I made a few tweaks just to make it a bit healthier - i used water instead of oil and healthy sauteed the onions, then chicken, added flour & stock (500ml). Doubled grainy mustard and served with white baguette. Great success every time!!
tomwatts22
11th Jan, 2018
Baguette AND potatos? That’s not healthy.
veru's picture
veru
12th Mar, 2017
5.05
Great website and recipes! Thank you-;) I did this recipe my way as I did not have some of the ingredients such as spring onions, peas and mustard. Firstly I roasted vegetables: carrots, parsnips, chestnut mushrooms and red onion. I cut it as I would do for roast veg. I drizzled olive oil over it and put it in the oven for 30-45mins for 180-200C degrees. No need for salt as already in the cubes and seasoning. Then I fried chicken with couple of smoked bacon rashes and added chicken seasoning. It might take slightly longer but you have already your roast veg in the oven so no need to rush-;) Somebody suggested bbq chicken seasoning. This really brings out the flavour together with roast vegetables. It is definitely not bland-;) I put 1/3 of dried chilli pepper as well to give a wee kick. Another great tip is to use grated raw potato to thicken the casserole. It although takes saltines out if you put too much salt. I put the raw grated potato when all ingredients where cooking. It really does the magic! Hope these tips will help. It really came out delicious and my friend was asking me for the recipe-;) Bon appetite!
tomwatts22
11th Jan, 2018
That’s a different recipe.
vic231627
23rd Feb, 2017
5.05
I made this tonight for tomorrow nights tea. I did adapt the recipe slightly. I used 500ml of chicken stock.2tbsp of wholegrain mustard. I used chanteray carrots whole, 2x chopped leeks, 1 medium onion instead of spring onions, 8 x baby turnips halfed, same amount of peas, and half a bag of baby potatoes. I used diced chicken and added teaspoon of mixed herbs.. Hubby and I cannot wait to have this tomorrow.Looks and tastes amazing. What I used did make a massive pot. I browned chicken, added in veg and then transferred to large casserole pot - I have family of 5. I put in oven covered in foil for 1.5 hours. Perfect. Pleased I used less stock as I did have to thicken with more than 2 tbsps of plain flour. Great base recipe - thanks.
youngphil
19th Nov, 2016
5.05
I am a cooking novice (despite advancing age) and found this recipe simple and delicious.
Binkie123
17th Oct, 2016
Love this recipe! I've made it a couple of times, and it's now a family favourite. (Tried it with cubed chicken breast too....just as good).

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zacsfood
13th Jan, 2015
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
goodfoodteam
20th Jan, 2015
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. 
Cooker1000
13th Feb, 2016
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
9th Dec, 2014
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
27th Mar, 2014
5.05
This a a delicious recipe, I add some cauliflower aswell..