Potato & Chicken Bake
There’s something so comforting about a warm, creamy bake straight out of the oven, and this Potato & Chicken Bake is exactly that. It’s the kind of meal that feels hearty, satisfying, and perfect for bringing everyone to the table, whether it’s a busy weeknight or a relaxed weekend dinner. Layers of tender potatoes are paired with a rich, creamy chicken filling, packed with flavour from garlic, leeks, and a hint of smoky ham.
What makes this dish so special is how simple ingredients come together to create something incredibly cosy and delicious. The creamy sauce wraps around the shredded chicken and melts into the potatoes as it bakes, while the golden, cheesy topping adds that irresistible finish. It’s a great way to use up leftover cooked chicken and turn it into something that feels completely new.
This bake is also perfect for feeding a crowd or preparing ahead of time. You can assemble it earlier in the day and simply pop it in the oven when you’re ready. Serve it with a fresh side salad or steamed greens for a balanced meal that’s guaranteed to become a family favourite.
Potato & Chicken Bake
Share Recipe Favourite Download PDFIngredients
- 10-12 pieces potatoes medium
- 1 cup leeks chopped
- 5 cloves garlic minced
- 1 cup ham small dice
- 2 tbsp butter
- 2 tbsp cornstarch
- 1 chicken stock gel or concentrated chicken stock
- 1.5 cups milk
- 0.5 cup cream
- 2 cups chicken cooked shredded
- 1.5 cups cheese e.g., cheddar or mozzarella, grated
- 0.25 cup parmesan grated
Topping
- 1 cup cheese
Instructions
- Boil the potatoes in a large pot until just cooked. Drain and let cool slightly, then slice thinly.
- In a large pan, melt butter over medium heat. Add the leeks, ham, and garlic and sauté until fragrant. Sprinkle over cornstarch and stir gently. Slowly add chicken stock gel and milk, stirring until thickened. Then fold in cream, shredded chicken, cheese, and parmesan.
- In a baking dish, layer half of the sliced potatoes. Spread half of the creamy chicken mixture over the potatoes. Repeat with remaining potatoes and chicken mixture creating two layers. Cover with foil.
- Bake at 180°C (350°F) for 25–30 minutes.
- Remove foil, top with extra cheese, and bake uncovered for another 10–15 minutes, or until the top is golden and bubbling.
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