Mary Berry Chicken and Leek Casserole Recipe

This comforting chicken and leek casserole is a true British classic, gently cooked until the chicken is tender and the sauce is rich and creamy. It has a soft, velvety texture with delicate savoury flavours that feel both homely and elegant. The recipe is straightforward and ideal for confident beginners or relaxed weekend cooking. From start to finish, it takes about 1 hour and 20 minutes, most of which is hands-off.

Ingredients

For the casserole

• 1 tbsp sunflower oil
• 25g unsalted butter
• 900g chicken thighs or breasts, skinless and boneless
• 3 large leeks, trimmed and thickly sliced
• 2 garlic cloves, finely chopped
• 2 tbsp plain flour
• 300ml hot chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 bay leaf
• Salt and freshly ground black pepper

To finish

• 2 tbsp fresh parsley, finely chopped

How to Make Mary Berry Chicken and Leek Casserole

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Position a shelf in the centre so the casserole cooks evenly without drying out.
• Brown the chicken: Heat the oil and butter in a large ovenproof casserole dish over medium heat. Season the chicken and brown lightly on both sides. Remove to a plate.
• Cook the leeks: Add the leeks to the dish and cook gently for 5 minutes until softened but not coloured. Stir in the garlic and cook for 30 seconds.
• Make the sauce: Sprinkle in the flour and stir well. Gradually add the hot stock, stirring constantly to avoid lumps. Add the cream, mustard, bay leaf, and seasoning.
• Assemble and bake: Return the chicken to the dish, spooning the sauce over the top. Cover with a lid and transfer to the oven. Bake for 45 minutes until the chicken is tender.
• Finish and rest: Remove from the oven, discard the bay leaf, and sprinkle with parsley. Allow to rest for 5 minutes before serving.

Tips for Best Results

How do I keep the sauce smooth?

Add the stock gradually while stirring and keep the heat moderate. This prevents the flour from clumping.

Can I use chicken breast without drying it out?

Yes, but be sure to keep the casserole covered during baking and avoid overcooking.

Why should the leeks not brown?

Leeks are meant to soften gently. Browning can make them bitter and affect the delicate flavour.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans or peas
• Crusty bread for soaking up the sauce

Storage

Room Temperature

Allow to cool and do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.

Freezing

Freeze demonstrating in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 26g
• Saturated Fat: 13g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Leek Casserole Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy British chicken and leek casserole with tender chicken and a rich, comforting sauce.

Ingredients

• 1 tbsp sunflower oil

• 25g unsalted butter

• 900g chicken thighs or breasts

• 3 large leeks, sliced

• 2 garlic cloves, chopped

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 bay leaf

• Fresh parsley, chopped

Directions

• Preheat oven to 170°C (150°C Fan).
• Brown the chicken in oil and butter, then remove.
• Soften leeks and garlic in the same dish.
• Stir in flour, then gradually add stock, cream, mustard, and bay leaf.
• Return chicken, cover, and bake for 45 minutes.
• Finish with parsley and serve.

Notes

• Cook gently to keep chicken tender.
• Rest before serving for best texture.