Mary Berry Chicken And Leek Casserole​ Recipe

This cozy Mary Berry Chicken and Leek Casserole is a simple and satisfying meal perfect for a family dinner. It’s made with tender chicken, sweet leeks, and soft new potatoes, all simmered in a creamy, flavorful sauce. The result is a comforting and hearty dish that is easy to prepare and a true taste of home. This recipe is an ideal choice for a weeknight dinner and serves 6 to 8 people.

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Mary Berry Chicken And Leek Casserole Ingredients

• 350g baby new potatoes
• 4 thin leeks, cut into 2cm slices
• 6 skinless and boneless chicken breasts
• 1 tbsp olive oil
• 1 tbsp runny honey
• 50g butter
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 50g flour
• 450ml apple juice
• 200ml full-fat crème fraîche
• 1 tbsp chopped fresh thyme leaves
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken And Leek Casserole

1. Prepare the potatoes and leeks: Put the new potatoes in a saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 12 minutes. Add the leeks to the water and boil for a further 3 minutes, or until the potatoes are just tender. Drain the vegetables in a colander.
2. Brown the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and drizzle with the honey. Quickly brown the chicken for a few minutes on each side until golden, then remove with a slotted spoon and set aside.
3. Make the sauce base: Add the butter to the unwashed frying pan. Add the thinly sliced onion and the crushed garlic. Fry for a minute, then cover with a lid and cook gently for 10 minutes until soft. Remove the lid, return to the heat, and sprinkle in the flour. Stir well to combine.
4. Create the sauce: Gradually pour in the apple juice, stirring constantly to create a smooth sauce. Stir in the crème fraîche and fresh thyme, and season with salt and pepper. Continue to stir until the sauce thickens and comes to a gentle boil. Remove the pan from the heat.
5. Assemble the casserole: Add the drained leeks and potatoes to the sauce in the pan and stir everything together. Pour this mixture into a buttered 2.3-litre ovenproof dish. Arrange the browned chicken breasts on top of the sauce and vegetables.
6. Bake the casserole: Cover the dish with foil, sealing the edges. Place it in the oven and bake for 25 minutes. Remove the foil and continue to cook for a further 10 minutes, or until the chicken is cooked through and the sauce is bubbling.
7. Serve and garnish: Sprinkle the chopped fresh parsley over the casserole before serving. Serve immediately with a side of steamed green vegetables for a complete meal.

Recipe Tips

• Brown the chicken quickly: The goal is to get a nice golden-brown color on the outside of the chicken without cooking it all the way through. This adds a layer of flavor and texture to the final dish.
• The role of apple juice: The apple juice adds a subtle sweetness and depth of flavor that complements the leeks and chicken beautifully. Do not substitute it with water or stock, as you’ll lose a key part of the flavor profile.
• Don’t overcook the potatoes: The potatoes are pre-cooked until “just tender” so that they finish cooking in the oven without turning to mush. A fork should easily pierce them, but they shouldn’t be falling apart.
• Season throughout: Seasoning the chicken, the vegetables, and the sauce at different stages ensures that every part of the dish is full of flavor.

What To Serve Chicken And Leek Casserole

This casserole is a complete meal on its own, with the chicken, leeks, and potatoes all in one dish. However, for a little extra texture and color, you could serve it with a side of steamed green beans, peas, or broccoli. A warm, crusty loaf of bread is also a perfect addition for soaking up the delicious creamy sauce.

How To Store Chicken And Leek Casserole Leftovers

• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm a portion gently in the microwave or in a covered dish in the oven until heated through.
• Freeze: This casserole freezes well without the potatoes. If you plan to freeze it, make the sauce and chicken mixture, then freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator, then add fresh, cooked potatoes before reheating.

Mary Berry Chicken And Leek Casserole Nutrition Facts

• Servings: 8 servings
• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 25g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, you can use chicken thighs. They will stay even moister than chicken breasts. The cooking time will be similar, but be sure to use skinless and boneless thighs to keep the dish light and simple.
• What is the difference between this and a chicken pie? While the ingredients are similar to a chicken pie filling, this recipe is a casserole that is baked in a dish without a pastry topping. The absence of a crust makes it a lighter and simpler dish to prepare and serve.
• Can I make this ahead of time? Yes, you can make the casserole up to one day in advance before the final bake. Assemble the dish with the chicken and vegetables in the sauce, cover it, and store it in the refrigerator. When ready to cook, add about 10 minutes to the initial covered baking time.

Try More Recipes:

• Mary Berry Creamy Chicken Casserole​ With White Wine​ Recipe
• Mary Berry Individual Dauphinoise Potatoes​ Recipe
• Mary Berry Cottage Pie With Dauphinoise Potatoes​ Recipe