Chicken, leek and mushroom casserole


  • 2 tbsp olive oil
  • 1 chicken breast cut into bite sized pieces
  • 4 leeks (chopped)
  • 1 clove of garlic (crushed)
  • 1 stick of celery (chopped)
  • 1 cup of mushrooms, e.g. chestnut and shitake (chopped)
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 1 cup chicken stock
  • half a glass of white wine
  • 0.5 cup of 0% milk
  • a sprig of sage
  • a sprig of thyme
  • a sprig of rosemary
  • 1 bay leaf
  • 0.5 tsp ground black pepper


Boil the potatoes. Heat the oil in a heavy bottom pan and brown the chicken pieces in batches, removing with a slotted spoon to an oven-proof casserole dish. Fry the leeks, garlic and celery for 4 or 5 minutes until the leeks soften. Remove with a slotted spoon and layer on top of the chicken pieces in the casserole dish. Add half the butter and fry the mushrooms for a minute or two. Remove with a slotted spoon and add to the casserole dish. Heat the remaining butter and fry the flour for 30 seconds. gradually stir in the stock, wine and milk to make a sauce. Deglazing the pan as you do so. Wrap the herbs in a square of muslin and bury this in the centre of the casserole. Pour the sauce over the ingredients in the casserole. Mash the potatoes, add milk, butter and a pinch of salt. Spread the mashed potato over the ingredients in the casserole dish – try to make a completely sealed lid. Sprinkle with freshly ground black pepper and bake in the centre of a pre-heated oven at 190C for 30-40 minutes. To brown the potato more, move the dish up a rack and switch the oven to gratin mode for a few minutes at the end.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 695.8
  • Total Fat: 29.8 g
  • Cholesterol: 107.5 mg
  • Sodium: 805.9 mg
  • Total Carbs: 66.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 40.1 g

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