Mary Berry Chicken and Leek Casserole Recipe

This Mary Berry inspired chicken and leek casserole is proper comfort food: tender chicken in a creamy, gently mustardy sauce with sweet leeks and smoky bacon. The texture is rich and velvety, but still light enough for a midweek supper, and it is straightforward even if you are not confident with casseroles yet. Expect around 20 minutes of hands-on prep, then the oven does the rest. Total time is about 1 hour 15 minutes.

Ingredients

For the casserole

• 8 chicken thighs (about 1kg), skinless (bone-in or boneless both work)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp plain flour
• 1 tbsp olive oil
• 25g unsalted butter
• 150g smoked bacon lardons
• 3 medium leeks, trimmed and thinly sliced (wash very well)
• 250g chestnut mushrooms, sliced (optional, but lovely)
• 2 garlic cloves, finely chopped
• 150ml dry white wine (or replace with extra stock)
• 400ml hot chicken stock
• 1 tbsp Dijon mustard
• 1 bay leaf
• 150ml crème fraîche
• 2 tbsp chopped fresh parsley, to finish

To serve (optional)

• Buttery mashed potatoes, rice, or crusty bread
• Steamed greens (broccoli, peas, or green beans)

How to Make Mary Berry Chicken and Leek Casserole

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly and the sauce reduces gently.
• Get set up: Choose a large, flameproof casserole dish with a lid (about 28cm). Pat the chicken dry with kitchen paper so it browns properly.

Mixing and building the casserole

• Season and flour the chicken: Sprinkle the chicken thighs with salt and pepper, then dust with the flour, shaking off any excess. This helps the sauce thicken later.
• Brown the chicken: Heat the olive oil and butter in the casserole over a medium-high heat. Brown the chicken for 3 to 4 minutes on each side until golden (work in batches if needed). Lift onto a plate.
• Cook the bacon and leeks: Add the bacon lardons to the pan and fry for 2 to 3 minutes. Stir in the sliced leeks (and mushrooms, if using) and cook for 6 to 8 minutes until softened and glossy, stirring often.
• Add garlic and deglaze: Stir in the garlic for 30 seconds, then pour in the wine. Let it bubble for 1 to 2 minutes, scraping up any browned bits from the base.
• Make the sauce: Add the hot stock, Dijon mustard, and bay leaf. Stir well so everything is evenly combined.

Baking

• Return chicken to the pot: Nestle the chicken back into the sauce, along with any resting juices from the plate. Bring to a gentle simmer on the hob.
• Cover and bake: Put the lid on and bake for 35 to 40 minutes (bone-in thighs may take closer to 45 minutes) until the chicken is tender and cooked through.
• Uncover to reduce: Remove the lid and bake for a further 10 minutes so the sauce thickens slightly and the top takes on a little colour.

Cooling and assembling (finishing)

• Cool briefly: Take the casserole out of the oven and let it stand for 5 minutes. This short rest settles the sauce and keeps the chicken juicy.
• Stir in crème fraîche: Remove the bay leaf. Stir in the crème fraîche off the heat so the sauce turns creamy and smooth. Taste and adjust seasoning.
• Finish and serve: Sprinkle over the chopped parsley and serve piping hot.

Tips

How do I stop leeks from tasting gritty?

Leeks hold onto sand. Slice them first, then swish in a large bowl of cold water. Let the grit sink, then lift the leeks out with your hands (do not pour the bowl out through a colander or you will tip the grit straight back on).

Why did my creamy sauce split?

Crème fraîche is fairly stable, but it can still turn grainy if boiled hard. Stir it in off the heat and keep the casserole at a gentle simmer rather than a rapid boil.

How can I thicken the sauce if it looks thin?

Uncover and simmer for 5 to 10 minutes on the hob, stirring now and then. If you still want it thicker, mash a few softened leeks against the side of the pot to naturally thicken the sauce.

Can I use chicken breast instead of thighs?

You can, but thighs stay juicier. If using breasts, reduce the covered baking time and start checking around 20 to 25 minutes so they do not dry out.

Serving Suggestions

• Creamy mashed potatoes and buttered peas
• Crusty bread for mopping up the sauce
• Steamed green beans with a squeeze of lemon
• Rice or buttered noodles for an easy midweek option

Storage

Room temperature

Cool leftovers quickly and do not leave out for more than 2 hours (1 hour in a warm kitchen). This dish is best stored chilled.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over a low heat until piping hot, adding a splash of stock if the sauce has thickened too much.

Freezing

Freeze for up to 3 months. Cool completely first, then portion into freezer-safe containers. Defrost overnight in the fridge and reheat slowly. Creamy sauces can look slightly separated after freezing, but a gentle reheat and a good stir usually brings it back together.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 35 g
• Fat: 34 g
• Saturated Fat: 14 g
• Sodium: 920 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Mary Berry Chicken and Leek Casserole Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Total time

75

minutes

Calories

520

kcal

1

hour 

15

minutes

Tender chicken thighs simmered with leeks and bacon in a creamy mustard sauce. A classic British-style casserole that feels special but is easy enough for a weeknight.

Ingredients

• 8 chicken thighs (about 1kg), skinless and bone-in or boneless

• 1 tsp fine salt, plus more to taste

• 1/2 tsp black pepper

• 2 tbsp plain flour

• 1 tbsp olive oil

• 25g unsalted butter

• 150g smoked bacon lardons

• 3 medium leeks, trimmed and thinly sliced (well washed)

• 250g chestnut mushrooms, sliced (optional)

• 2 garlic cloves, finely chopped

• 150ml dry white wine (or extra stock)

• 400ml hot chicken stock

• 1 tbsp Dijon mustard

• 1 bay leaf

• 150ml crème fraîche

• 2 tbsp chopped fresh parsley, to finish

Directions

• Preheat the oven to 200°C (180°C fan). Pat the chicken dry, season, and dust lightly with flour.
• Brown the chicken in a large ovenproof casserole with oil and butter, then remove to a plate.
• Fry the bacon, then soften the leeks (and mushrooms if using). Stir in garlic for 30 seconds.
• Pour in the wine and bubble for 1–2 minutes, scraping up any sticky bits.
• Add stock, mustard and bay leaf. Return chicken and bring to a gentle simmer.
• Cover and bake for 35–40 minutes (bone-in may take closer to 45 minutes) until the chicken is tender.
• Uncover for 10 minutes to thicken slightly, then stir in crème fraîche off the heat.
• Rest for 5 minutes, sprinkle with parsley, and serve hot with mash or crusty bread.

Notes

• Wash leeks thoroughly to avoid grit. Slice, then swish in a bowl of cold water and lift out.
• Stir in crème fraîche off the heat to keep the sauce smooth.
• If you want a thicker sauce, simmer uncovered on the hob for a few minutes before serving.