Try this quick chicken casserole, then check out our chicken Dijon casserole, chicken chasseur, healthy chicken casserole and more chicken casserole recipes.


  • 4 large or 6 small skinless chicken thigh fillets
  • 3 shallots, quartered
  • 1 carrot, sliced
  • 8 new potatoes or salad potatoes, skin left on and halved or quartered if large
  • 500ml chicken stock
  • 1 cupful frozen peas
  • a small bunch tarragon, chopped
  • 1 tbsp (optional) half-fat crème fraîche


  • STEP 1

    Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer. Cover and cook for 15 minutes, then add the peas and tarragon and cook for a further 10 minutes or until the potato is tender. Stir in the crème fraîche, if you like, then serve.


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