Chicken Hot Pot

Now the weather has turned I really fancy hearty warming meals, having done a big roast the week before I wanted something relatively easy to cook up with minimal mess, so I decided on a chicken hot pot. Frankie had never had one before but I wanted lashings of vegetables & potatoes so I googled a few recipes online and read up in my cook books and made my own concoction of hotpot! Hope you like it too!

Most of the ingredients are found in the cupboards which makes it a low cost meal for all the family too! Hot pot traditionally is leftover meat (which I didn’t have), so think of doing one the day after a big meaty dinner, like a roast! Or if you own a slow cooker, stick it all in, go to work & come home to a hearty cooked meal!

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Shopping List:-

  • Leftover meat or (like I used) 300g of chicken to be more specific
  • 500ml of Stock (I used Bisto Stock Melts but you can use stock cubes)
  • 2-3 large potatoes
  • X1 onion
  • 80g of plain flour
  • Vegetables of your choice (I used a petits pois & a pre-made frozen bag of carrot, cauliflower & green beans)
  • Salt & Pepper
  • x1 tsp of Nutmeg
  • Butter
  • Worcestershire Sauce
  • *OPTIONAL but YUMMY*
  • *Mushrooms*
  • *x1 tsp of Colmans mustard*

Preparation:-

  1. Slice the potatoes evenly longways to sit on top of the casserole dish – keep the peelings in a separate bowl to add to the mixture; waste not want not!
  2. Thinly dice the onion
  3. Cook the meat if not using leftovers
  4. *chop the mushrooms thinly*

How to:-

  1. Pre-Heat the oven to 200C/180C fan/gas 6.
  2. Heat a knob of butter in a large saucepan and add the onion and potato peelings
  3. Cook for 3-5 minutes stirring
  4. *add the mushrooms if using*
  5. Stir in the plain flour & add the stock (if using cubes, use x2 stock cubes & 500ml of water, if using the melts use x2 & 500ml of water; more stock, less water = more flavour!)
  6. Continually stir for 3 minutes and put onto a low heat
  7. Add x1 tsp nutmeg, a few splashes of Worcestershire Sauce & +x1 tsp of Colmans mustard* for flavour
  8. Bring to the boil
  9. Add the meat and vegetables to the saucepan (rough guide for vegetables x2 cups)
  10. Season with salt and pepper
  11. Grease a casserole dish
  12. Pour in the mixture from the saucepan
  13. Lay the potatoes overlapping slightly
  14. Brush the potatoes with melted butter or oil
  15. Cook for 35-40 minutes until potatoes are golden brown
  16. *optional – add a sprinkle of grated cheese at 25 minutes onto the potatoes for extra taste (& naughtiness)*
  17. Serve and enjoy!

I served mine with stuffing, because I’m greedy and it was technically Sunday and had roast dinner ingredients.. Frankie’s answer to ‘is it nice bugs?’ was ‘mmm it’s so yummy mummy!’, I used all optional ingredients, the mustard doesn’t make it strong but gives it a slight kick!

Also, I have the finesse of a foot & forgot to take pictures during so please forgive my tardy photo skills!

I would love to know if you try and what you think!

x

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