Chicken Leek and Mushroom Casserole


May 2, 2017

Chicken Leek and Mushroom Casserole 3 0 5 1

Chicken, Leek and Mushroom is their a better combination !? This is one of my go to meals when the weather is cold outside. Its hearty, creamy and delicious !

  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 3-4 ppl


8 chicken thigh (leave whole)

1 leek, washed really well and sliced

4 mushrooms,sliced

1tsp thyme

1tsp rosemary

2 bay leaves

2tsp butter

2tsp garlic

4tsp mustard

2 cups chicken stock

1/4 cup cream

the juice of 1/2 a lemon

Salt and pepper


1Sauté butter, garlic, mushroom and leek in a fry pan until leek is tender and then pour into slow cooker.

2Add the rest of the ingredients and cook on low for 6 hours.

3-Side Option

4I had some beautiful dutch carrots in my fridge so I served those with this dish as well but its completely optional. I just washed and patted them dry, placed them on a lined oven tray and brushed them with some melted butter and then drizzled them with honey and finished them off with a sprinkle of sea salt. I then roasted them for 30-35 minutes in a 180 deg oven.


Submitted by Jarrah King


7 Reviews


July 10, 2018

Does the cream not split?sounds yummy

Sure 🙂


June 2, 2018

Thank you.

Do you feel Dijon would work?

I would think the regular yellow creamy kind of mustard if that helps 🙂


June 2, 2018

What sort of mustard please?

jarrah king

May 23, 2017

Hi Lauren ! yes sometimes you need to thicken it up with cornflour. I think it also depends on the quality of cream and if you use a thickened cream or not. You could also add a 1-2 tbs of cream towards the end of the cooking time aswell as your cornflour. So glad you still enjoyed it xxxx

Lauren Sayce

May 20, 2017

First time cooking a slow cooked meal and i chose this recipe. It didn’t turn out nice and cream like the photo and i had to use cornflour to thicken it. Served on some rice. Tasted good though.

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