Quick chicken casserole

Quick to make delicious chicken dish.

Quick chicken casserole (serves four)

Ingredients – can be adapted to suit personal preferences

8 bone free chicken thighs
1 tbsp oil
5 spring onions sliced
2 tbsp plain flour
2 large carrots cut into batons
400g new potatoes – halved if large
200g frozen peas
1 tsp Dijon mustard
1 tsp mixed dried herbs (or fresh parsley, chives or dill if available) and salt and pepper to taste.


  • Put the kettle on. Cut the chicken in to bitesize chunks and fry in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
  • Stir in the whites of the spring onions with 1 tbsp plain flour and 1 chicken stock cubes until the flour disappears, then gradually stir in 350ml hot water from the kettle.
  • Throw in 2 carrots, cut into batons and 200g new potatoes, bring to a simmer. Cover and cook for 20 mins.
  • Take off the lid and simmer for 15 mins more, then throw in 2tbsp peas for another 5 mins.
  • Season, stir in 1 tbsp grainy mustard, the green spring onion tops, a small handful of fresh soft herbs and some seasoning. Add cream if desired
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