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

Easy one-pot chicken casserole

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(95 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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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.
14th Jan, 2013
Made this a few times now , so easy and very tasty
12th Jan, 2013
I plan to make this recipe but just wonderers if it would be better with a tablespoon or 2 more flour to make it a bit thicker and more gravy like?
31st Dec, 2012
Very good recipe. I would recommend flouring the chicken in a platic bag with some spices (paprika) then frying in a very hot pan to brown (and crisp). Drain excess oil on kitchen paper. After this frying finely chopped bacon in the same pan and until crispy and drain on kitchen paper. Then chuck it all in as per the recipe! Lovely.
9th Dec, 2012
Very tasty recipe and easy to prepare.
29th Nov, 2012
Very lovely flavour! However, the sauce wasn't quite thick enough for my taste. It is easy to make though and fairly quick. Good amount of veg. Would recommend with ciabatta or some other nice bread that can mop up the sauce.
22nd Oct, 2012
Exceptionally tasty for such a speedy one pot meal. Tastes as if you've carefully prepared it hours in advance, when in reality you've thrown it together in no time at all! Good chicken stock definitely helps and thighs add so much more flavour than chicken breast. Mr Egbert very impressed.
18th Oct, 2012
I thought this was actually a bit boring - certainly nothing special. Sorry.
10th Oct, 2012
I just made this recipe and it was delicious! So simple to make. I used tarragon and it really complimented the flavour of the mustard. Will definitely be making this again!
22nd Sep, 2012
Made this using Chicken Breasts today, it was scrummy!!


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