This Mary Berry Chicken and Leek Casserole is a creamy and comforting recipe, which is made with tender chicken breasts and sweet leeks. It’s a classic, foolproof recipe, perfect for a simple and delicious family meal.
Mary Berry Chicken and Leek Casserole Ingredients
- 350g (12 oz) baby new potatoes
- 4 thin leeks, cut into 2cm (¾ in) slices
- 6 small skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon runny honey
- 50g (2 oz) butter
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 50g (2 oz) plain flour
- 450ml (16 fl oz) apple juice
- 200ml (7 fl oz) full-fat crème fraîche
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
How To Make Mary Berry’s Chicken and Leek Casserole
- Prep the vegetables: Preheat the oven to 200°C/180°C Fan/Gas 6. Butter a large 2.3-litre (4 pint) ovenproof dish. Cook the new potatoes in a pan of boiling salted water for 12 minutes. Add the sliced leeks to the water and boil for a further 3 minutes, until the potatoes are just tender. Drain well.
- Brown the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large frying pan. Add the chicken and drizzle with honey. Quickly brown the chicken for a few minutes on each side until golden. Remove from the pan and set aside.
- Make the creamy sauce: In the same frying pan, add the butter. Add the onion and garlic and fry for a minute until softened. Sprinkle in the flour and stir well, then gradually stir in the apple juice until you have a smooth sauce.
- Combine and assemble: Add the crème fraîche and thyme to the sauce and season with salt and pepper. Stir until the sauce has thickened and comes to a boil. Remove from the heat, add the cooked leeks and potatoes, and stir to mix.
- Bake the casserole: Tip the vegetable and sauce mixture into the prepared ovenproof dish. Sit the browned chicken breasts on top. Cover the dish with foil and bake for 25 minutes.
- Finish and serve: Remove the foil and cook for a further 10 minutes, or until the chicken is cooked through and the top is golden. Sprinkle with fresh parsley and serve.
Recipe Tips
- How to get the most tender chicken? The key is to brown the chicken breasts first to seal in the juices, and then finish cooking them gently on top of the casserole in the oven. This prevents them from drying out.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. The recipe notes that it can be made up to a day in advance. Assemble the casserole completely, let it cool, cover, and refrigerate. Reheat in a hot oven until bubbling and the chicken is cooked through.
- What if I don’t have crème fraîche? You can substitute the full-fat crème fraîche with an equal amount of double cream or a full-fat sour cream.
- How to clean leeks properly? Leeks are notorious for trapping grit between their layers. The best way to clean them is to slice them first, then place the slices in a bowl of cold water. Swish them around to dislodge any dirt, then lift the clean leeks out, leaving the grit behind at the bottom of the bowl.
What To Serve With Chicken and Leek Casserole
This is a complete one-pot meal with chicken, potatoes, and vegetables, but it’s also delicious with:
- A slice of warm, crusty bread to mop up the creamy sauce
- A simple green salad with a lemon vinaigrette
- Steamed green beans or broccoli
How To Store Chicken and Leek Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through.
- Freeze: The recipe notes that this freezes well for up to 2 months, but it’s best to do so without the potatoes, as they can become a bit watery upon thawing.
Chicken and Leek Casserole Nutrition Facts
- Serving Size: 1 serving
- Calories: 550 kcal
- Fat: 28g
- Carbohydrates: 40g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can use about 8 bone-in, skinless chicken thighs instead of the breasts. They will be very flavorful but may require an extra 10-15 minutes of cooking time to become fully tender.
Can I make this without apple juice?
The apple juice adds a lovely, subtle sweetness that complements the leeks and chicken. If you don’t have it, you can substitute it with an equal amount of dry white wine and chicken stock (about half and half).
Why is my sauce lumpy?
This can happen if the apple juice is added to the flour and butter mixture (the roux) too quickly. Make sure you sprinkle the flour evenly and then add the liquid gradually, whisking or stirring constantly to create a smooth sauce.
Try More Recipes:
- Mary Berry Dauphinoise Potatoes Recipe
- Mary Berry Chicken and Mushroom Lasagne Recipe
- Mary Berry Mexican Lasagne Recipe
Mary Berry Chicken and Leek Casserole Recipe
Description
A simple and delicious one-pot casserole with tender chicken breasts, potatoes, and leeks in a creamy, thyme-infused sauce.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Butter a large ovenproof dish.
- Boil the potatoes for 12 minutes, add the leeks, and boil for 3 more minutes. Drain.
- Season the chicken breasts and brown them in a hot pan with oil and honey. Set aside.
- In the same pan, melt the butter and sauté the onion and garlic. Stir in the flour, then gradually add the apple juice to make a smooth sauce.
- Stir in the crème fraîche and thyme, and season. Add the potatoes and leeks to the sauce.
- Pour the vegetable and sauce mixture into the prepared dish. Arrange the chicken breasts on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until golden.
- Sprinkle with fresh parsley before serving.
Notes
- Using a good quality, full-fat crème fraîche is key to a rich and creamy sauce that won’t split.
- This is a fantastic make-ahead meal for a dinner party or a special family occasion.
- Don’t be afraid to let the chicken get a good golden color when you first brown it; this adds a lot of flavor.
- This is a “principal recipe” that can be easily adapted with different herbs or by adding bacon for extra flavor.
Mary Berry Chicken and Leek Casserole Recipe
