Chicken & Leek Bake

Chicken & Leek Bake
5 dinners for $80 meal no.1
5 from 2 votes
Course: Main Course
Cuisine: Family Favorites
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 4
Author: Katie @ The Daily Menu


  • 1 kg Chicken Drumsticks
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Leek
  • 2 Carrots
  • 2 c Frozen Mixed Vegetables
  • 3 tsp Chicken Stock Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 2 tsp Flour
  • 250 ml Cream
  • 4 Potatoes
  • 1/4 c Milk
  • 1 tbsp Butter
  • Salt/Pepper


  • Preheat the oven to 180°C
  • Slice the onion and leek. Crush the garlic cloves. Peel and dice the carrots
  • Add the chicken drumsticks, onion, garlic, leek, carrots and frozen mixed vegetables to a large casserole dish. Season with salt and pepper
  • Add the chicken stock powder, onion powder, garlic powder, dried parsley and flour to a small bowl. Add the cream and whisk together with a fork. Pour over the chicken and vegetables
  • Cover the casserole dish with a lid or tinfoil and bake in the oven for 60-90 minutes. Until the chicken and vegetables are fully cooked. Remove the lid for the last 10 minutes of cooking time to brown the chicken
  • Peel and dice the potatoes, boil in a large saucepan of water until soft. Approx 20 minutes. Drain the water once cooked and mash with the butter and milk
  • Serve