Homestyle One-Pot Chicken Casserole

Heat oil in a large heavy pot over medium-high heat.

Season chicken with salt and pepper, then brown in batches until lightly golden. Set aside.

In the same pot, cook onion, carrots, and celery for 5 minutes until softened.

Add potatoes, thyme, and bay leaf, then return the chicken to the pot.

Pour in hot chicken stock and bring to a gentle boil.

Reduce heat, cover, and simmer for 30–35 minutes until chicken is tender and potatoes are cooked.

Stir in peas and cook for another 5 minutes.

Optional: mix flour with a little cold water and stir in to thicken; simmer 3–5 minutes more.

Adjust seasoning and finish with chopped parsley before serving.