Chicken Potato Bake

Chicken Potato Bake - Chicken thighs in a creamy sauce topped with peas and thinly sliced potatoes. Cooked until golden and bubbly. 

How to Make Chicken Potato Bake

To make this delicious and creamy chicken bake you first start by preparing the chicken and cream sauce. You can then assembly the bake by topping with thinly sliced potatoes. 

1. Heat oil in a pan, over high heat, and brown chicken thigh pieces. Remove from the pan and set aside.
2. Reduce to low heat, add onions and garlic and soften them in the chicken juices. (For around 5 mins) Remove from the pan and set aside with the chicken.
3. Using the same pan melt butter and add flour and mustard powder to form a roux.
4. Slowly add some chicken stock a little at a time, stirring continuously, until the sauce is smooth.
5. Simmer for 3 mins and then add some dried thyme and parsley. 
6. Put the chicken and onions back into the pan with the sauce, add cream and stir. Taste and season accordingly. 

7. Pour the creamy chicken mixture into an ovenproof dish (my dish was 10" X 7.5") and stir through the peas.

8. Peel and then thinly slice the potatoes (approx 5mm) using a mandoline or knife.

9. Arrange the slices over the chicken mixture (overlapping so the surface is completely covered.)

10. Melt the remaining butter and brush over the potatoes and then bake for approx 35 mins, until the potatoes are cooked and crispy.

Chicken Potato Bake Cooking and Ingredient Notes

1. I use chicken thighs but you can replace with breast meat or a mixture of both. (Breast will be drier)
2. I recommend using homemade chicken stock, especially if cooking for a baby. However low sodium or regular stock will work well (just be mindful of sodium levels with young children) If cooking for adults/older children, season your sauce to taste before assembling the bake. 
3. You want a potato that will hold its shape, but turn creamy and fluffy as it cooks. Some good varieties to use include Dutch creams, Golden Delight, King Edward or Coliban
4. Make sure to slice your potatoes thin and evenly. I use a mandoline to do this but you can slice with a knife, it will just take much longer. 
5. Dried thyme and parsley are added to the sauce for flavour. Thyme can be quite an overpowering herb and might be too much for some kids (and adults). I found ½ a teaspoon gave good flavour but my husband said he would have cut it back a bit (he really isn't a thyme fan) You might want to start with a pinch and add more to taste. 
6. The colour of the sauce may vary depending on what type of pan you use. I used cast iron and a fond formed when I cooked the chicken. This makes the sauce browner in colour. Previously, when I made this sauce in a non-stick pan the sauce was a lot paler. 
7.  Delicious served with a side of your favourite vegetables and a little crusty bread to soak up the yummy sauce.

You May Also Like

• Chicken and Chickpea Stew
• Chicken Florentine
• Granny's Five a Day Pie
• Slow Cooker Chicken Curry

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4.50 from 8 votes

Author: Amy

Chicken Potato Bake

Chicken thighs cooked in a creamy sauce topped with thinly sliced potatoes

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Serves:6

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Ingredients

• ▢ 1 tablespoon Oil
• ▢ 600g Boneless and skinless chicken thighs cut into bite-size pieces SEE NOTE 1
• ▢ 1 Large Onion, finely chopped
• ▢ 2 Garlic cloves, finely chopped
• ▢ 50g (2.5 tbsp) Butter (spit 40g for sauce, 10g for topping)
• ▢ 30g (¼ cup) Plain (all-purpose) flour
• ▢ 1 teaspoon Mustard Powder
• ▢ 500ml (2 cups) Chicken Stock SEE NOTE 2
• ▢ ½ teaspoon Dried Thyme SEE NOTE 3
• ▢ 1 teaspoon Dried Parsley
• ▢ 60ml (¼ cup) Cream
• ▢ 75g (½ cup) Frozen peas
• ▢ 450g (3-4 depending on size) Potatoes SEE NOTE 4

Instructions

• Pre heat oven to 200C / 400F / Gas 6
• Heat oil in a pan, over a high heat, and brown the chicken thighs. Remove from the pan and set aside
• Reduce to a low heat, add the onions and garlic and soften them in the chicken juices. (For around 5 mins) Remove from the pan and set aside with the chicken.
• Using the same pan melt 40g of the butter and add the flour and mustard powder to form a roux. Slowly add the stock a little at a time, stirring continuously, until the sauce is smooth. Simmer for 3 mins and then add the herbs.
• Put the chicken and onions back into the pan with the sauce, add the cream and stir.
• Pour the mixture into an ovenproof dish (my dish was 10" X 7.5") and stir through the peas.
• Peel and then thinly slice the potatoes (approx 5mm). Arrange the slices over the chicken mixture (overlapping so the surface is completely covered.) SEE NOTE 5
• Melt the remaining butter and brush over the potatoes
• Bake for 35 mins until the potatoes are cooked and crispy.

Recipe Notes

1. You can replace the thigh meat with breast if you prefer but the meat will be drier in texture.
2. If cooking for a baby, use homemade chicken stock or low sodium stock. 
3. Adjust the amount of herbs according to taste. I find ½ teaspoon of thyme works well but my husband would prefer less. You may wish to start with less and as more if needed. 
4. You want to use potatoes that will hold its shape, but turn creamy and fluffy as it cooks. Some good varieties to use include Dutch creams, Golden Delight, King Edward or Coliban
5. Try to keep your slices of potato uniform in thickness. A mondoline is the easiest way and produces the best results. You can cut by hand but it will take more time. 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutritional facts

Calories: 325kcal | Carbohydrates: 17g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 186mg | Potassium: 657mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 14.3mg | Calcium: 50mg | Iron: 3.7mg

Course:Lunch / Main meal

Cuisine:Main Meal

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