Creamy [Dairy-Free] Chicken Potato Bake
It’s the perfect wholesome comfort food for cold winter nights! Hearty roasted potatoes are baked with chicken, bacon, and a creamy sauce that you won’t believe is dairy-free
Ready in: 45mins
4 medium potatoes, diced
1/2 tsp garlic powder
8 slices short cut bacon
1 cup sliced spring onion + more for garnish
3 cloves garlic, minced
2 tsp fresh lemon thyme leaves
3 tbsp cornflour
1 1/2 cups chicken stock
1 cup coconut milk full fat
1 tbsp dijon mustard
3 cups cooked shredded chicken
salt and pepper
Step 1. Preheat your oven to 220°C and toss the potatoes with a splash of olive oil, sprinkle of salt and garlic powder. Spread the potatoes on the bottom of a medium baking dish and bake in the preheated oven for 25mins or until soft. Lower oven temperature to 180°C
Step 2. Heat a large pan over medium high heat and cook the bacon until crisp. Drain on paper towels and set aside
Step 3. Add the shallots and cook for 1-2 mins or until fragrant, then add the minced garlic and lemon thyme and continue to cook for another minute
Step 4. Whisk the cornflour into the spring onion-garlic mixture and cook for about 30 seconds. Add in the chicken stock, coconut milk, and mustard, while whisking. Raise the heat and bring to a gentle simmer, stirring and cook for another min, until the sauce thickens. Taste and add salt and pepper to taste
Step 5. Add the shredded chicken to the baking dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Crumble the bacon and stir half of it into the chicken and potatoes, then sprinkle the rest over the top
Step 6. Bake in the preheated oven for 10 minutes or just long enough to heat through and finally, garnish with more sliced spring onions to serve.
Notes: I used a roast woolies chook to save time, but you could cook and shred your own fresh chicken if you’d prefer.
Store in an airtight container in the refrigerator for up to 4 days.
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