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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9th Dec, 2013
I have made this few times, it's become a bit is a regular at our dinner table. A few times I've done it with left over roast chicken, very nice
24th Oct, 2013
Very basic, lacks flavour and very watery too. Should have fried onions first, maybe add garlic too and then fry chicken. I'm no great cook but I think it could have been better. Had to use a bit of corn flour to thicken it up. Won't make again unfortunately.
9th Sep, 2013
Quick, easy and very tasty!
6th Aug, 2013
Easy to cook and very tasty. I used green beans and mange tout as well as some frozen peas. Everyone ate it up including the teenagers! The potatoes are gorgeous having soaked up the flavours. Will certainly cook it again.
1st Jun, 2013
Tasty recipe
heatherjdw's picture
13th Apr, 2013
I loosely followed recipe, used chicken thighs, used 100grm of bacon lardons. Cooked them first, then added and browned chicken thighs added in basil,oregano,thyme& sage, then a chicken stock pot. Followed by flour and water. My vegetables were carrots, a leek & shallots. Left out potatoes. Cooked as above and served with a parsnip & potato mash. Will definitely make again.
2nd Apr, 2013
What a deliciously simply meal. I omitted the potatoes and we had it with brown rice instead. I also used leek instead of spring onion (prefernce) and fried a chopped fennel bulb with it, then I added some lemon zest. I like the idea of adding some bacon too as suggested above. Will definitely make this again!
Frantic Flapjack
19th Mar, 2013
Forgot to say, the herb choice was tarragon which went well with the chicken.
Frantic Flapjack
19th Mar, 2013
This cooked really well and turned out lovely. Tasty and colourful. I used a mixture of chicken thighs and drumsticks. You don't need any more flour. The consistency is perfect.
1st Feb, 2013
My family loved this one. I used chicken fillets instead and added a few leeks that were lying around and more flour so it was a bit thicker. Thyme was the herb choice. Lovely.


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