Chicken Hotpot

Chicken Hotpot

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Servings: 4
Calories: 689


  • 3 lb oven-ready chicken skinned and boned
  • 1 1/2 lb floury potatoes peeled and sliced into thick matchsticks
  • 8 oz leeks trimmed and sliced
  • 15 1/2 oz can butter beans drained
  • salt and freshly ground pepper
  • 3/4 pint chicken stock
  • 2 tsp dijon mustard
  • 1 tbsp tomato puree
  • 1 oz butter
  • chopped parsley to garnish


  • Dice the chicken flesh into 2.5 cm (1 inch) pieces, including any scraps.
  • Put one-third of the potatoes into the centre of a 2.4 litre (4 1/2 pint) ovenproof casserole. Layer the chicken, leeks and beans round them. Season each layer well.
  • Mix the stock with the mustard and tomato puree and pour into the dish. Top with remaining potatoes and dot with butter. Cover and bake in the oven at 180°C (350°F) mark 4 for about 1 hour until the potatoes are tender.
  • Uncover and return to the oven at 220°C (425°F) mark 7 for about 30 minutes, until the top is golden and crisp. Sprinkle with parsley for serving.
Calories: 689 kcal
Carbohydrates: 58 g
Protein: 43 g
Fat: 32g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 140 mg
Sodium: 712 mg
Potassium: 1484 mg
Fiber: 10 g
Sugar: 5 g
Vitamin A: 1379 IU
Vitamin C: 44 mg
Calcium: 101 mg
Iron: 6 mg
Ingredients Chicken, Whole Chicken
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