Chicken Hotpot • Gestational Diabetes UK

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
  • 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 chopped
  • 80 grams carrots chopped into small pieces
  • 150 grams new potatoes cooked and chopped
  • 100 grams mushrooms chopped
  • 200 ml chicken stock
  • 1 clove garlic minced
  • 150 grams cream cheese
  • 1 chicken OXO cube
  • 100 ml hot water
  • ½ tsp thyme
  • ½ tsp celery salt
  • 30 grams frozen peas
  • 1 medium potato peeled and finely sliced
  • 1 tbsp butter melted
  • a good pinch salt and ground black pepper
  • 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 and leeks to soften, then remove from the pan and set aside with the chicken

  • Add the mushrooms and carrots 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 the chicken stock and turn up the heat. Stir and scrape the pan to incorporate all the flavours from the pan, then add 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

  • Add the frozen peas, pour over the sauce and stir gently to coat

  • Add the chicken oxo to boiling water and stir to dissolve

  • Peel and thinly slice the potato and cover the chicken and vegetables by overlapping each slice

  • Pour the chicken OXO stock over the potato and then dot the top 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

Calories: 428kcal | Carbohydrates: 30g | Protein: 32g | Fat: 21g | of which saturates: 10g | Fibre: 4g | of which sugars: 7g

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