Chicken hotpot
- Published: 19 Feb 18
- Updated: 26 May 25
This recipe makes enough filling for two meals – just freeze any leftovers ready for another day. Try topping with crispy pastry for a quick and easy chicken pot pie.
Ingredients
- 3 sweet potatoes (about 700g), peeled and diced
- Vegetable oil to fry and brush
- 400g banana shallots, quartered
- 2 garlic cloves, crushed
- 1½ tbsp smoked paprika
- 2 tbsp tomato purée
- 2 x 500g packs skinless boneless free-range chicken thighs, sliced into 2-3cm strips
- 4 red peppers, deseeded and sliced 1cm thick
- 3 tbsp plain flour
- 400ml chicken stock
- 400g potatoes, thinly sliced
You’ll also need…
- 1.2 litre baking dish
Method
- Bring a large pan of water to the boil, add the sweet potatoes and cook for 12-15 minutes until just tender. Drain and set aside. Heat a glug of oil in the pan and fry the shallots for 5 minutes until softening. Add the garlic, paprika and tomato purée, then fry for a few more minutes.
- Add the chicken strips and stir-fry for 3-4 minutes. Stir in the peppers and the flour and cook for another 2 minutes, stirring.
- Heat the oven to 180°C/160°C fan/gas 4. Add the sweet potatoes and stock to the pan and bring to a simmer. Cook gently for 10-15 minutes until the sauce has thickened, then taste and season.
- Spoon half the filling into the baking dish. (Freeze the rest for the other recipe.)
- Top with the potatoes, brush with oil and bake for 45 minutes until the potatoes are golden and tender. Serve with steamed green veg.
- Recipe from January 2018 Issue
Nutrition
- Calories
- 357kcals
- Fat
- 6.4g (1.2g saturated)
- Protein
- 34g
- Carbohydrates
- 36.8g (10.7g sugars)
- Fibre
- 7.8g
- Salt
- 0.4g
delicious. tips
Stir in a little crème fraîche after simmering (step 3) for a richer flavour.
To freeze the filling, leave it to cool completely, then pack into freezerproof containers or bags. Date, label and freeze for up to three months. Defrost in the fridge overnight, then reheat to make the hot pot or these chicken pot pies.
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