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Chicken casserole with mushrooms and carrots
Chicken casserole with mushrooms and carrots
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a cozy creamy chicken pie for pure comfort.
Ingredients:
  • 600g Chicken Thigh Fillets, trimmed, cut into large bite-sized pieces
  • 46.00 gm canola oil
  • 200g carrots, peeled, sliced diagonally
  • 250g cup mushrooms, thickly sliced
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp chopped fresh thyme
  • 125.00 gm dry white wine
  • 30.00 ml plain flour
  • 515.00 gm full-cream milk
  • 187.50 ml finely grated parmesan
  • 125.00 ml panko or dried breadcrumbs
Instructions:
  • Season chicken generously with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Drizzle in ½ tbsp of oil, then cook the chicken for 8 mins, turning until golden brown. Transfer to a bowl. Preheat the grill.
  • Heat oil in a frying pan and cook carrots until they begin to soften and caramelize. Add mushrooms, onion, garlic, and thyme and cook until the onion softens. Pour in wine and simmer until it evaporates. Sprinkle flour and stir, then add milk and cream. Bring to a boil, simmer until sauce thickens slightly. Add chicken, cook until heated through. Season with salt and pepper, then transfer to baking dish.
  • Mix the parmesan, breadcrumbs, and remaining oil in a bowl, then evenly sprinkle it over the casserole. Grill uncovered for 2 minutes until the top is golden brown.

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