Photo: Lily Banse
Chicken casserole with potato cobbler
22 ingredients
30 min + 2 hr
Serves 4
openrecipes
If you don’t have time to make the potato cobbler to top this hearty chicken stew, you could just serve it with boiled buttery potatoes.
Estimated Nutrition (whole recipe, rough)
1199
Calories
65g
Protein
29g
Fat
171g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g/12oz floury potatoes
- 250g/9oz self-raising flour
- 1 tsp fine sea salt
- 100g/3½oz cold butter
- 125ml/4fl oz full-fat milk
- 8 skinless, boneless chicken thighs
- flaked sea saltblack pepper
- 3 tbsp sunflower oil
- 4 rashers rindless smoked streaky bacon
- 2 medium onions
- 2 celery
- 150g/5½oz small button mushrooms
- 400g/14oz can chopped tomatoes
- 600ml/20fl oz chicken stock
- 1 bay leaf
- 2 tsp dried thyme
- 375g/13oz medium carrots
- 2 slender leeks
- 1 tbsp cornflour
- 2 tbsp cold water
- flaked sea salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes