Delia Smith Chicken Casserole

Some recipes just smell like home. This is one of them. The moment you open the oven and that warm, rosemary-scented steam hits you — chicken bubbling away in a golden broth, carrots soft and sweet, leeks just melting into the sauce — well, that’s the kind of kitchen hug we all need more of.

I’ve made this Delia Smith chicken casserole on quiet Tuesdays and chaotic Sundays. Once, I even made it during a power cut (had to finish it on the stove by candlelight, very rustic). It’s not flashy. It doesn’t need to be. This is one of those slow-and-steady, deeply honest meals that asks very little of you but gives so much back — flavour, comfort, leftovers, and a bit of peace at the end of a long day.

Why You’ll Love It

• Tastes like Sunday in a dish — all cosy, herby, and bubbling with love.
• One pot = less washing up — always a win.
• Leftovers heat up beautifully — even better the next day.
• Perfect balance of veg and protein — so you can skip the side dish if you’re tired.
• A recipe you can riff on — don’t have leeks? Chuck in mushrooms.
• Smells like you cooked all day (even if you didn’t)

Ingredients

• 1 tbsp olive oil
• 8 chicken pieces (thighs and/or drumsticks work best)
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 2 celery sticks, thickly sliced
• 2 carrots, cut into 2cm chunks
• 2 leeks, cut into 2cm chunks
• 600g potatoes, peeled and cut into large chunks
• 1 level tbsp plain flour
• 600ml hot chicken stock
• 2 rosemary sprigs
• ½ lemon (juice it, then chuck in the rind too)
• Salt and pepper, to taste

How to Make It

Brown the chicken like you mean it:

Heat the oil in a large casserole dish (one that can go in the oven). Season the chicken with salt and pepper, then sear it over medium heat for about 10 minutes, turning until golden all over. Remove and set aside.

Soften your veg in the same pan:

Drain most of the fat, keeping just 1 tbsp behind. Toss in your onion, garlic, celery, carrots, leeks, and potatoes. Stir over medium heat for about 5–10 minutes — you’re aiming for “softening with a bit of colour”, not full-on frying.

Thicken the base:

Sprinkle in the flour and stir it through for 2 minutes. This is what’ll make the sauce thick and lovely later. Slowly pour in the hot stock, stirring to avoid lumps.

Add back the chicken and flavour:

Return the browned chicken to the pot. Drop in the rosemary, squeeze the lemon juice over the top, and then toss the squeezed half right in there too (trust me, it adds a subtle zing).

Bring it up to a simmer:

Pop the lid on and bring the whole thing to a gentle boil on the hob. Once bubbling, transfer it to a preheated oven at 200°C (180°C fan) / Gas 6.

Bake until bubbling and tender:

Let it cook for 25–30 minutes in the oven. You’ll know it’s ready when the sauce is thick, the chicken pulls easily from the bone, and everything smells like a country pub.

Common Mistakes and How to Dodge Them

Why’s my sauce watery?
You may have skipped the flour, or your lid wasn’t snug. You can simmer it uncovered on the hob after baking to reduce it a bit.

The veggies are still too firm!
Cut them into uniform sizes and don’t be afraid to give them a little extra oven time.

Can I use chicken breast?
You can, but it won’t be as juicy. Thighs and drumsticks are the casserole kings here.

It’s bland — what happened?
Don’t skimp on seasoning! Taste the broth before baking and add salt if it needs a boost.

Storage and Reheating

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Oven: Reheat in a covered dish at 175°C (350°F) for 20–30 minutes.
• Stovetop: Low heat, covered. Stir occasionally to avoid sticking.
• Microwave: Best for small portions. Heat on medium, 2 minutes at a time, stirring in between.

Frequently Asked Questions

Can I add other veg?
Of course! Mushrooms, green beans, even swede or parsnip. Just watch the cooking times — not everything cooks at the same pace.

Is this gluten-free?
Not as written, but you can use gluten-free plain flour and make sure your stock is GF too.

Can I prep this ahead of time?
Absolutely. You can even assemble the whole dish, pop it in the fridge, and bake it later that day.

What should I serve it with?
It’s great on its own, but some crusty bread or buttery mash wouldn’t hurt either.

Nutrition Facts (Per Serving):

• Calories: 160 kcal
• Fat: 8.5g
• Carbs: 4.3g
• Protein: 15.9g
• Sodium: 351mg
• Sugar: 0.8g

Try More Delia Smith recipes:

• Delia Smith Slow Cooker Brisket
• Delia Smith Carrot And Coriander Soup
• Delia Smith Pesto Rice