Chicken and Vegetable Bake

156 Reviews
91% would make this recipe again

A hearty, one-dish dinner that pleases the whole family.

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Preparation : 25 min Cooking : 30 min Cooking Dish : 27x18 cm
480 calories/serving


1 onions, finely chopped 200 g
2 carrots, cut into thin rounds 200 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup frozen peas 40 g
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp white flour (all purpose) 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 potatoes, peeled then grated 400 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.


  1. Preheat the oven to 190°C/375°F.
  2. Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds.
  3. Heat the oil in a pan over medium heat. Add the onion and carrots, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the small frozen peas and chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
  4. While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
  5. Peel the potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish. Put the dish in the oven immediately after this step, to avoid darkening the potatoes.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




23 g

36 %

Saturated 10.8 g
+ Trans 0.2 g

55 %


90 mg


470 mg

20 %


39 g

13 %


6 g

23 %


9 g

Net Carbs

33 g


29 g

Vitamin A

120 %

Vitamin C

32 %


26 %


21 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Fibre, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin C
Source of  :
Copper, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 3
Fats 3

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156 Reviews (151 with rating only) 91% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

There is lots of room to make changes. I switched the gravy for mushroom soup (ran out of time). We like it with extra peas, and celery salt instead of normal salt. We will make a double batch next time, it ran out quickly!

Useful 1
october 20, 2021 | I would make this recipe again

This is a healthy version of chicken pot pie. The filling is very tasty. I found the potato and cheese topping okay, but lacking that crunch/crispy factor. Maybe broiling it longer would do the trick, I'm not sure. The cheese browned properly but the potatoes made it mushy. I think I might broil the potatoes shreds alone before adding it to the casserole. Also, the potato shreds brown very quickly (about the time it takes to shred one potato). Leave this step until the very end and be sure to shred the cheese beforehand.

Useful 1
october 20, 2021 | I would make this recipe again

My husband is not a big chicken fan - but this recipe is a big hit with him....which means it's a great hit with me!

Useful 1

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