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

Easy one-pot chicken casserole

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(90 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 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)



    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



    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 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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rosyb109's picture
14th Feb, 2016
really mate #yolo
24th Jul, 2015
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.
Veronica Maidstone's picture
Veronica Maidstone
29th Apr, 2018
Don't you just love autocorrect! :)
1st Jul, 2015
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 *****
23rd Jun, 2015
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.
8th Jun, 2015
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! :)
8th Mar, 2015
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
4th Mar, 2015
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!
1st Dec, 2014
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... :)
10th Nov, 2014
Added cornflour to thicken but Great recipe and will definitely make again.


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