Creamy chicken stew served in a casserole dish

Creamy chicken stew

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4-6

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Nutrition and extra info

  • Freezable

Nutrition: Per serving (6)

  • kcal400
  • fat27g
  • saturates9g
  • carbs12g
  • sugars4g
  • fibre4g
  • protein26g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 leeks, halved and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp olive oil, plus extra if needed
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 small chicken thighs



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 500ml chicken stock
  • 1 tbsp Dijon mustard
  • 75g crème fraîche
  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 tbsp dried or fresh breadcrumbs
  • small bunch of parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.

  2. Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.

  3. Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.

  4. When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Freja Mawgan's picture
Freja Mawgan
21st May, 2020
This was so GOOD. I didn’t put the breadcrumbs In and I didn’t miss them, I don’t think I would add the parsley either if I don’t have it as I didn’t feel it really Added much. Will completely cool this again!
18th Feb, 2020
Really loved this. We didn't have quite the right ingredients, so used chicken breast instead of thighs, and cream instead of crème fraîche. I also added a bit of wholegrain mustard. After reading previous comments I made sure to pan fry the chicken for a fairly long time (longer than just to seal it) and checked the largest piece was cooked by cutting it open before adding the cream and mustard at the end. It was cooked perfectly and the flavour was delicious.
dorothyr's picture
12th Feb, 2020
Great recipe - I would definitely do this again. I cooked mine in the oven and it was beautifully tender. Next time I think I will skip the breadcrumbs, parsley and grill as for me it didn't add anything. I would just serve with the parsley on top.
26th Jan, 2020
Really lovely relatively quick crowd pleaser
20th Jan, 2020
Ok but nothing special. Found the next day that leftovers had congealed, so not particularly appetising!
30th Dec, 2019
The flavours of this casserole are nice enough but the cooking time stated was way off. I didn’t realise until I was serving up that the chicken wasn’t fully cooked so all ingredients had been added. It needed another 30 minutes to be cooked through by which time the peas were horribly overcooked and the creme fraiche had split.
17th Dec, 2019
29th May, 2020
Is this recipe suitable for freezing?
lulu_grimes's picture
5th Jun, 2020
Hi, Yes you can freeze this, there's a blue star symbol at the top of the recipe - but it's easy to miss. Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?