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Layered Chicken and Mushroom Bake

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“A delicious and moist combination of chicken, vegetables and gravy in a simple, one dish meal topped with crunchy slices of potato. The liquid from the mushrooms keeps the chicken moist and the potatoes help to mop up any excess juices.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat the oven to 350°F Heat the oil in a large pan. Fry the chicken for 5 mins or until browned.
  2. Add the leek and fry for a further 5 minutes.
  3. Add half the butter to the pan and allow it to melt. Sprinkle the flour over and stir in the milk.
  4. Cook over a low heat until thickened then stir in the mustard.
  5. Add the diced carrot with the mushrooms and season to taste.
  6. Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices. Spoon one third of the chicken mixture over. Cover with another layer of potatoes.
  7. Repeat layering, finishing with a layer of poatoes. Dot with the remaining butter.
  8. Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time.
  9. Serve hot.

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