Creamy chicken, potato and leek casserole

This creamy chicken, potato, leek and bacon casserole is packed full of flavoursome, hearty ingredients to create a warming family dinner for the cooler winter evenings.

  • 15 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
  • Print


Creamy chicken, potato and leek casserole
  • 1 tablespoon vegetable or olive oil
  • 8 chicken thigh cutlets, skin on, seasoned
  • 2 leeks, pale section only, halved lengthwise, thickly sliced
  • 4 bacon rashers, rind removed, chopped
  • 150 gram button mushrooms, thickly sliced
  • 2 large red-skinned potatoes, unpeeled, halved lengthwise, thickly sliced
  • 1/2 cup dry white wine
  • 1 large chicken stock cube
  • 2/3 cup thickened cream
  • 1/4 cup chopped flat-leaf parsley


Creamy chicken, potato and leek casserole
  • 1
    Preheat oven to 180°C (160°C fan-forced.) Heat oil in a 4.5-litre (18-cup) flameproof casserole dish over high heat. Cook chicken, in batches, 3 minutes each side or until browned. Transfer to a heatproof bowl.
  • 2
    Add leek and bacon to same dish over high heat; cook and stir 3 minutes or until soft. Add mushroom and potato; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Stir in crumbled stock cube, cream and 1 cup water.
  • 3
    Return chicken and resting juices to dish, skin side facing up; cover. Bring to the boil. Transfer dish to oven. Bake 1 hour 20 minutes or until chicken is cooked. Serve sprinkled with parsley.


Use chicken drumsticks instead of chicken thigh cutlets. For a low fat option, use extra stock instead of cream and remove the skin from chicken.

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