bohemianwanderer – This creamy chicken and potato bake combines tender baby potatoes with shredded chicken, leeks and a rich, cheesy sauce. The dish is easy to prepare and makes a comforting option for a family dinner, especially when served with a crisp green salad or steamed vegetables.
Prepare the Potatoes and Creamy Chicken Filling
Start by bringing a large saucepan of salted water to the boil, then add the baby potatoes and cook for 10–12 minutes until they are just tender when pierced with a knife. Drain and allow them to cool slightly before slicing them into thin rounds. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat, then add the sliced leek and cook for four to five minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir the flour into the leek mixture and cook for one minute before adding the chicken stock. Continue cooking for two to three minutes, then gradually whisk in the milk and cream until the sauce is smooth. Simmer for three to four minutes until slightly thickened, then add the shredded chicken, parmesan and tasty cheese. Stir until the cheese has melted and the sauce becomes creamy, then season generously with salt and black pepper.
Preheat the oven to 200C fan and grease a 25cm × 20cm baking dish. Spread half of the creamy chicken filling across the base, followed by a layer of sliced potatoes. Season lightly with salt and pepper, then repeat the layers with the remaining chicken mixture and potatoes. This creates an even combination of creamy chicken and tender potatoes throughout the bake.
Bake the Chicken and Potato Casserole
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 25 minutes, allowing the potatoes to finish cooking while the creamy chicken filling heats through. Keeping the dish covered during this stage also helps prevent the potatoes from drying out while the sauce continues to develop its rich texture.
After 25 minutes, remove the foil and scatter extra grated tasty cheese over the top. Increase the oven temperature to 220C fan, or switch the oven to the grill setting, then return the dish to the oven for another 10–15 minutes. Cook until the cheese has melted completely and develops a golden, bubbling surface.
Allow the chicken and potato bake to rest for five minutes before serving. The combination of creamy chicken, soft potatoes, leeks and melted cheese creates a rich and satisfying meal, while a crisp green salad or steamed greens can provide a fresh contrast. Serve the bake while hot for the best texture and flavour.
