Mary Berry Chicken Casserole–Instant Pot or slow cooker chicken thighs in a creamy mushroom sauce served over a bed of buttery mashed potatoes.
Mary Berry Chicken Casserole
I loved this dinner so much! The sauce was creamy and flavorful. The chicken was perfectly tender. The bacon added some smoky flavor. I loved using frozen chicken thighs for convenience. Making the mashed potatoes right in the Instant Pot at the same time felt like a total win and made cleanup easier. Greg, Skyler and I all agreed that this one was a winner. (Recipe adapted from Mary Berry’s Chicken Casserole).
Ingredients/Substitution Ideas
- Bacon
- Onions
- Mushrooms
- Garlic
- Water
- Better than Bouillon Chicken Base
- White wine vinegar
- Bay leaf
- Boneless skinless chicken thighs–frozen is okay
- Kosher salt
- Black pepper
- Dried thyme
- Dried sage
- Cornstarch
- Crema, creme fraiche or heavy cream
- Russet potatoes–or red potatoes, yukon gold
- Butter
- Milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move the bacon to a paper towel lined plate.
Discard all but 1 Tbsp of the bacon grease. Add the onions and mushrooms into the pot and saute them in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the water, Better than Bouillon and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the bay leaf and chicken. Sprinkle the chicken with salt, pepper, thyme and sage.
If making potatoes at the same time place a long legged trivet* into the pot. In an oven safe pan* add the potatoes and cover with water. Place the pan on top of the trivet.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 mintues. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Carefully remove the potato pan and the trivet. Drain the potatoes and pour them into a mixing bowl. Mash the potatoes until creamy. Stir the butter, salt and milk into the potatoes. Set aside.
Turn Instant Pot to saute setting. Add about a half cup of the hot liquid into the cream to temper. In a small bowl, stir the cornstarch together with about 3 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Slowly stir in the cream mixture. Turn off the pot.
Break up the chicken with a spoon. Serve the chicken and sauce over the mashed potatoes. Sprinkle with some of the bacon crumbles and a little parmesan. Enjoy!
Notes/Tips
- Serve with roasted green beans or broccoli.
- You can skip the mashed potatoes and just serve the chicken over rice, pasta, or even roasted veggies if you want to change it up.
- I used frozen chicken thighs for this recipe. I buy the big bag from Costco.
- You can use chicken breasts instead of thighs but they won’t be as moist and tender.
- Better than Bouillon Substitute: If you don’t have it, you can replace it with regular chicken broth and skip the water.
- I used this trivet* and pan* for my potatoes.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with white wine vinegar are Dilly Dally Chicken and Chicken Murphy.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Mary Berry Chicken Casserole
- Prep Time: 25 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
Instant Pot or slow cooker chicken thighs in a creamy mushroom sauce served over a bed of buttery mashed potatoes.
Ingredients
- 3 strips of bacon, chopped
- 1/2 cup chopped onions
- 4 oz sliced mushrooms
- 1 Tbsp minced garlic
- 3/4 cup water
- 1 1/2 tsp Better than Bouillon Chicken Base
- 1 Tbsp white wine vinegar
- 1 bay leaf
- 20 oz boneless skinless chicken thighs (frozen is okay)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 2 Tbsp cornstarch
- 1/2 cup crema, creme fraiche or heavy cream
If making potatoes at the same time:
- 32 oz Russet potatoes, peeled and cubed
- 3/4 tsp kosher salt
- 4 Tbsp butter
- 1/2 cup milk
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move the bacon to a paper towel lined plate.
- Discard all but 1 Tbsp of the bacon grease. Add the onions and mushrooms into the pot and saute them in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the water, Better than Bouillon and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the bay leaf and chicken. Sprinkle the chicken with salt, pepper, thyme and sage.
- If making potatoes at the same time place a long legged trivet* into the pot. In an oven safe pan* add the potatoes and cover with water. Place the pan on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 mintues. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Carefully remove the potato pan and the trivet. Drain the potatoes and pour them into a mixing bowl. Mash the potatoes until creamy. Stir the butter, salt and milk into the potatoes. Set aside.
- Turn Instant Pot to saute setting. Add about a half cup of the hot liquid into the cream to temper. In a small bowl, stir the cornstarch together with about 3 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Slowly stir in the cream mixture. Turn off the pot.
- Break up the chicken with a spoon. Serve the chicken and sauce over the mashed potatoes. Sprinkle with some of the bacon crumbles and a little parmesan. Enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon and cook until crispy. Move the bacon to a paper towel lined plate.
- Discard all but 1 Tbsp of the bacon grease. Add the onions and mushrooms into the pan and saute them in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Stir in the water, Better than Bouillon, vinegar, bay leaf and chicken. Sprinkle the chicken with salt, pepper, thyme and sage.
- Cover and cook on low for 3-4 hours.
- Turn slow cooker to high. Add about a half cup of the hot liquid into the cream to temper. In a small bowl, stir the cornstarch together with about 3 Tbsp of cold water until smooth. Stir the slurry into the slow cooker to thicken the sauce. Slowly stir in the cream mixture.
- Break up the chicken with a spoon. Serve the chicken and sauce with a sprinkle of the bacon crumbles and a little parmesan. Enjoy!
- You can make mashed potatoes on the stove if you’d like: Bring a pot of water to a boil. Add in the potatoes and cook until tender. Drain off the water. Mash the potatoes. Stir in the butter, salt and milk.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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