Chicken and vegetables in a silky cream sauce topped with crisp potato slices. This Creamy Chicken and Potato Bake is a complete, comforting one-dish meal — perfect for cold days.
“Lovely, everyone — husband and three kids ate the lot. Very nice indeed.”
– Susan
Nicky’s Notes
This began as a “use-what’s-in-the-fridge” Sunday bake and quickly became a family favourite. Simple ingredients—cheesy, creamy chicken with a few kid-friendly veggies—transform into something comforting when folded into a rich sauce and topped with a layer of crisp sliced potatoes.
It has the cosy appeal of a Lancashire hotpot but uses chicken and cream instead of lamb and gravy—both are winners in my book.
Table of Contents
- Nicky’s Notes
- Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve it with
- Creamy Chicken and Potato Bake Recipe
- ? Frequently Asked Questions
- 🍲 More Creamy Chicken dinners
Abbreviated Recipe
Fry onion, garlic and carrots, add wine and simmer. Stir in cream, Dijon and cheeses, season, then fold in cooked chicken and spinach. Transfer to a baking dish (or use an oven-proof pan), top with thin potato slices, brush with butter and bake until golden.
Recipe Tips
- If your frying pan is oven-proof you can finish the whole dish in that pan — no need to transfer to a separate baking dish.
- If you prefer not to use wine, substitute 1.5 tablespoons lemon juice or cider vinegar for brightness.
🍽️ What to serve it with
This bake is a complete meal on its own, but good accompaniments include:
- Slices of crusty bread for mopping up the sauce
- Garlic bread for an irresistible extra treat
- Roasted broccoli or a simple green salad to boost the veg
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Creamy Chicken and Potato Bake
Nicky Corbishley
15 mins
45 mins
1 hr
4 people
Equipment
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Mandoline (optional – for thin potato slices)
Ingredients
- 1 tbsp oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 medium carrots, peeled and chopped
- 4 tbsp white wine (or substitute 1.5 tbsp lemon juice/cider vinegar)
- 215 ml double/heavy cream (1 cup minus 2 tbsp)
- 1 tsp Dijon mustard
- 100 g mature cheddar, grated
- 50 g Parmesan, grated
- ½ tsp salt
- ½ tsp pepper
- Pinch dried thyme
- 375 g cooked chicken, shredded (approx. 3 breasts)
- 100 g baby spinach leaves (packed)
- 350 g baby new potatoes, thinly sliced (no need to peel)
- 1 tbsp melted butter
- Fresh thyme to garnish
Instructions
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Preheat the oven to 200°C/400°F (fan).
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Heat the oil in a large frying pan. Add the chopped onion, garlic and carrots and cook over medium heat, stirring, until the onion softens.
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Add the wine, bring to the boil, then simmer 2–3 minutes. Stir in the cream and mustard, heat until nearly boiling, then melt in both cheeses. Season with salt, pepper and a pinch of dried thyme.
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Fold in the cooked chicken and spinach and heat until the spinach wilts.
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Spoon the mixture into a large baking dish (or keep in the oven-proof pan). Arrange the potato slices on top, working from the outside in. Brush with melted butter and sprinkle with a little salt and pepper.
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Bake for 30–40 minutes until the potatoes are tender and golden-brown.
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Garnish with fresh thyme and serve.
Notes
Nutrition
| Carbohydrates: 26 g
| Protein: 37 g
| Fat: 50 g
| Saturated Fat: 27 g
| Cholesterol: 187 mg
| Sodium: 833 mg
| Fiber: 4 g
| Sugar: 4 g
Nutrition information is an approximation and can vary depending on ingredients and portion sizes.
This recipe was first posted in March 2018 and has been updated with tips and housekeeping edits.
? Frequently Asked Questions
Yes. Par-bake the assembled dish for about 15 minutes — the potatoes will be only lightly cooked. Cool, cover and refrigerate for up to 24 hours. When ready to finish, remove from the fridge an hour before baking, then bake covered at 170°C/325°F (fan) for 20 minutes, remove the lid, increase the oven to 200°C/400°F (fan) and bake 20–30 minutes until browned and piping hot throughout. Par-cooking helps prevent the potatoes from oxidising.
Yes. Par-bake for 15 minutes, cool, cover and freeze. Defrost overnight in the fridge, bring to room temperature for about an hour, then reheat following the make-ahead instructions above.
Slice potatoes thinly with a sharp knife or a mandoline for even results. Baby new potatoes can be left unpeeled — the skins are thin and barely noticeable once cooked. Arrange slices in overlapping layers for an attractive topping.
🍲 More Creamy Chicken dinners
Chicken
Honey Mustard Chicken
One Pot
Creamy Chicken and Mushroom One Pan Casserole
Soups
Creamy Chicken and Tortellini Soup
Chicken
Creamy Chicken Pot Pie
Chicken
Creamy Tuscan Chicken
Chicken
Chicken in White Wine Sauce
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