Chicken Hotpot | Gestational Diabetes UK
chicken hotpot

One of my family’s favourite one-pot meals is a Chicken Hotpot. Chunky pieces of chicken, onion, leek, carrots, potato, peas (you can add mushrooms, but my family doesn’t like them) in a creamy delicious savoury sauce and topped with crisp slices of potato.

Note: this recipe uses cooked, cooled new potatoes which need to be cooked and cooled beforehand. This recipe is great for using up leftover vegetables and leftover roast chicken after a Sunday roast!

chicken hotpot

Chicken Hotpot

Chicken Hotpot | Gestational Diabetes UK
5 from 1 vote
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: casserole, chicken, hotpot, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 448kcal
Author: Jo Paterson

Ingredients

  • 4 skinless chicken breast fillets (or leftover roast chicken, or skinless, boneless chicken thighs) diced
  • 1 tsp olive oil
  • 1 large leek chopped
  • 1 medium onion finely chopped
  • 1 medium carrot chopped into small pieces
  • 150 grams new potatoes cooked, peeled and thinly sliced
  • 100 grams mushrooms chopped
  • 400 ml chicken stock
  • 1 clove garlic minced
  • 150 grams cream cheese
  • ½ tsp thyme
  • ½ tsp celery salt
  • 50 grams frozen peas
  • 1 medium potato peeled and finely sliced
  • 1 tbsp butter melted
  • a good pinch salt and ground black pepper

Instructions

  • Heat the olive oil on med-high heat, then add the diced chicken. Cook until white all the way through, then remove from the pan and set aside
  • Add a drop more oil to the pan, add the onion, leeks and carrot to soften, then remove from the pan and set aside with the chicken
  • Add the mushrooms to the pan and cook until the water releases and evapourates from the mushrooms, then remove from the pan and set aside
  • Add the garlic and cook for a minute until fragrant, then pour in a splash of the chicken stock and turn up the heat. Stir and scrape the pan to deglaze the pan, then add approx. half of the stock (leaving around half to add later) the cream cheese, thyme and celery salt and stir through to create a smooth sauce
  • Place the chicken, onions, leek, mushrooms, carrots, and cooked chopped new potato to an ovenproof dish or slow cooker
  • Add the frozen peas, pour over the sauce and stir gently to coat everything Add more stock as needed to create plenty of sauce (bear in mind the sauce will thicken and evapourate when cooking)

For oven cooking

  • Peel and thinly slice the cooked potatoes and cover the chicken and vegetables by overlapping each slice
  • Dot the top of the potato slices with butter and season with salt & pepper
  • Place a lid on the dish and bake in the oven for 30-45 minutes, or until the potato is golden and the sauce is bubbling

For slow cooking

  • Cover with the lid and cook on high for 4 hours or low for 6 hours. One hour before the end of cooking, remove the lid, stir, add additional stock if needed
  • Cover the top with thin slices of potato, brushed lightly with oil and seasoned with salt & pepper. Cover with a material tea towel (this will help absorb some of the moisture and helps to crisp up the potatoes slightly), then replace the lid and cook for one more hour

Nutrition

Calories: 448kcal | Carbohydrates: 32g | Protein: 33g | Fat: 21g | of which saturates: 11g | Fibre: 4g | of which sugars: 8g