Chicken and Vegetable Gratin


The idea on a busy evening of taking a cooked dish out of the freezer, allowing it to defrost and just popping it into the oven is most appealing. Instant dinner & no wash up!

Preparation time: 20 minutes

Cooking time: 25 minutes

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Serves: 4 people

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From the Store Cupboard
Gratin Topping
White Sauce


  1. Begin by making the white sauce.
  2. Put the milk in a saucepan and bring to the boil.
  3. Melt the butter slowly in another small saucepan.
  4. Add in the flour and mix until combined.
  5. Cook this mixture on a low heat for two minutes to take the taste of the flour away.
  6. Gradually whisk in the boiling milk and continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes.
  7. Season the sauce with salt and pepper.

Chicken & Vegetable Mix

  1. Place the carrots into a medium sized saucepan and bring to the boil.
  2. Reduce the heat and simmer until just tender. Strain off the water and store until required.
  3. Meanwhile pan fry the chicken, onions, mushrooms, leeks and celery and diced garlic on a hot pan for 4-5 minutes.
  4. Once the vegetables are cooked add the white sauce together with the blanched carrots and continue to cook over a low heat for a further 10-12 minutes.
  5. Stir in the chicken stock, to correct the consistency if you would like a thinner stock.
  6. Transfer the entire mixture to an ovenproof casserole dish and allow to cool slightly.

Gratin Topping

  1. Preheat the oven to 190°C/375°F/Gas Mark 5
  2. Meanwhile to make the topping, mix all the ingredients together.
  3. Press this crumble topping mixture on top of the chicken and vegetable mix.
  4. This dish is now ready to go to the fridge, the oven or the freezer (See Top Tip).
  5. Bake for 30 minutes (longer if coming from the fridge) until the crust is golden brown and the sauce is bubbling.

Top Tip

This dish can be frozen once it is well wrapped in the freezer. However it does need to be defrosted, (overnight in the fridge), before baking as per above.  
  • Teresa Brophy, 19 Dec 11

    4 stars rating
    Loved this dish very filling very tasty served five generous portions instead of using parsley and thyme I added a 75g of my own stuffing mix with the rest of the breadcrumbs to make herby crust was really lovelly and everyone enjoyed this kids and adults alike. Gr8 to have ready prepared perhaps evening before for dinner at one also great on cold day :)

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