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Chicken and mushroom hotpot recipe

Chicken and mushroom hotpot recipe

280 ratings

This hearty chicken hotpot recipe with chunky veg, mushrooms, and a golden potato topping, is the perfect fuss-free family meal. Serve this simple dinner idea with green beans and tuck in. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 484 calories / serving
  • Freezable
  • Healthy


  • 500g Maris Piper potatoes, scrubbed and sliced to 3-44mm thickness
  • 1 tbsp vegetable oil, plus 2 tsp
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g pack baby button mushrooms, halved
  • 4 large carrots, peeled and thinly sliced
  • 600g pack skinless and boneless chicken thigh fillets, each sliced into four
  • 4 tbsp plain flour
  • 1 chicken stock cube, made up to 400ml
  • 1 tbsp wholegrain mustard
  • green beans, to serve (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    5g 25%
  • Sugars

    11g 12%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 43.3g Protein 33.4g Fibre 8.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 5-8 mins until nearly tender: you should be able to pierce them with a fork, but they should still be firm. Drain and set aside.
  2. Meanwhile, heat the oil in a large, wide, flameproof casserole dish over a medium heat. Fry the onion for 5 mins, then add the garlic, mushrooms and carrots. Fry for a further 5 mins, then add the chicken; cook for 1 min. Stir in the flour, then pour in the stock and mustard. Bring to a simmer over a medium heat and bubble for 5 mins or until the sauce thickens. Remove from the heat.
  3. Layer the sliced potatoes on top of the sauce; drizzle with the remaining 2 tsp oil. Bake for 30-35 mins until golden and bubbling. Leave to sit for 5 mins before serving with green beans, if you like.

Freezing and defrosting guidelines

Freeze without potato topping. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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