Mary Berry’s Chicken Hotpot With Potato Topping is a comforting, hearty dish perfect for family meals or chilly evenings. This classic British hotpot combines tender chicken, vegetables, and a flavorful gravy, all topped with thinly sliced potatoes that turn golden and crispy in the oven. It’s a warming, satisfying meal that’s simple to make but delivers maximum flavor.
What is Mary Berry Chicken Hotpot With Potato Topping?
Mary Berry’s Chicken Hotpot is a one-pot dish that layers chicken, vegetables, and a rich gravy, all topped with thin slices of potato. As it bakes, the potatoes crisp up, creating a delicious contrast with the tender chicken and savory filling underneath. This recipe is a perfect example of comforting British cooking, making it ideal for family gatherings or weeknight dinners.
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Why You Should Try This Recipe
- Comfort food at its best: A hearty meal that’s perfect for warming up on a chilly day.
- Easy to make: Straightforward steps and simple ingredients make this an approachable dish for any home cook.
- Golden potato topping: Thinly sliced potatoes bake to a crispy, golden perfection.
- Rich and flavorful: The gravy and vegetables enhance the tender chicken for a flavorful, satisfying dish.
- One-pot meal: Everything bakes in one dish, making cleanup a breeze.
Ingredients Needed to Make Mary Berry Chicken Hotpot With Potato Topping
- Chicken thighs (800g / 1.7 lbs, boneless, skinless): Diced into bite-sized pieces.
- Onions (2 medium): Finely sliced, for sweetness and flavor.
- Carrots (2 large): Peeled and chopped into rounds for added texture.
- Leeks (1 large): Sliced, for an earthy, mild onion flavor.
- Garlic (2 cloves): Minced, for depth of flavor.
- Chicken stock (500ml / 2 cups): For the rich gravy.
- Plain flour (2 tbsp): To thicken the sauce.
- Butter (50g / 3.5 tbsp): For sautéing and richness.
- Potatoes (4 medium): Thinly sliced, for the topping.
- Thyme (1 tsp): Fresh or dried, for aromatic flavor.
- Salt and pepper: To taste, for seasoning.
- Olive oil (1 tbsp): To brush the potatoes for a golden finish.
Equipment Needed
- Large ovenproof casserole dish
- Large frying pan
- Knife and chopping board
- Vegetable peeler
- Wooden spoon
Instructions to Make Mary Berry Chicken Hotpot With Potato Topping
1. Prepare the Chicken and Vegetables:
- Sauté the vegetables: In a large frying pan, melt the butter over medium heat. Add the sliced onions, carrots, leeks, and garlic, cooking for 5-7 minutes until softened.
- Add the chicken: Stir in the diced chicken thighs and cook until lightly browned on all sides.
2. Make the Gravy:
- Sprinkle with flour: Stir the flour into the chicken and vegetables, cooking for 1-2 minutes to remove the raw taste.
- Add the stock: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 5 minutes until the sauce thickens.
- Season and add thyme: Stir in the thyme, and season with salt and pepper to taste.
3. Assemble the Hotpot:
- Preheat the oven: Set your oven to 200°C (400°F).
- Layer the potatoes: Transfer the chicken and vegetable mixture into a large ovenproof casserole dish. Layer the thinly sliced potatoes evenly over the top, overlapping them slightly.
- Brush with oil: Brush the potato slices with olive oil and season with a little more salt and pepper.
4. Bake the Hotpot:
- Bake: Place the hotpot in the preheated oven and bake for 30-40 minutes, or until the potatoes are golden and crispy on top, and the filling is bubbling.
- Cool slightly: Let the hotpot cool for a few minutes before serving.
What Goes Well With Mary Berry Chicken Hotpot
- Steamed greens: Serve with steamed green beans, broccoli, or peas for a balanced meal.
- Crusty bread: A side of crusty bread is perfect for soaking up the flavorful gravy.
- Crisp salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the hotpot.
- Mashed peas: Creamy mashed peas or minty mushy peas add a traditional British side to this dish.
Expert Tips for Making the Best Mary Berry Chicken Hotpot
- Use chicken thighs: Thighs are juicier and more flavorful than chicken breasts, making them ideal for this recipe.
- Slice the potatoes evenly: Thin, even slices will ensure that the potatoes cook evenly and crisp up nicely.
- Don’t rush the gravy: Let the sauce simmer and thicken properly before topping with the potatoes to ensure a rich, flavorful base.
- Brush the potatoes with oil: Brushing the potato topping with oil helps them crisp up and turn golden brown.
Easy Variations of Mary Berry Chicken Hotpot
- Vegetarian option: Swap the chicken for mushrooms and use vegetable stock to make this a vegetarian dish.
- Add vegetables: You can add parsnips, turnips, or peas to the filling for extra flavor and texture.
- Cheesy topping: Sprinkle some grated cheese over the potatoes for a golden, cheesy finish.
- Herb-infused: Add rosemary or sage instead of thyme for a different herb flavor.
Best Practices to Store Mary Berry Chicken Hotpot
- Refrigerate leftovers: Store leftover hotpot in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the hotpot in portions. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Best Practices to Reheat Mary Berry Chicken Hotpot
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes until warmed through and the potatoes are crispy again.
- Microwave method: For a quicker option, microwave individual portions for 2-3 minutes, though the potato topping may lose some crispness.
How Can I Make Mary Berry Chicken Hotpot Healthier?
- Use less butter: Reduce the amount of butter used for sautéing to cut down on fat.
- Add more vegetables: Incorporating extra vegetables like spinach or peas boosts the nutritional content.
- Use low-sodium stock: Opt for a low-sodium chicken stock to reduce the salt content in the dish.
Nutrition Value (per serving):
- Calories: 450
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Protein: 30g
- Fiber: 6g
FAQs
Can I make Mary Berry Chicken Hotpot ahead of time?
Yes, you can prepare the chicken hotpot ahead of time. Simply assemble the dish up to the point where you add the potato topping, then cover and refrigerate it for up to 24 hours. When ready to cook, bake it in the oven as directed, adding an extra 5-10 minutes to ensure the dish is heated through.
How do I prevent the potatoes from being soggy in the chicken hotpot?
To avoid soggy potatoes, make sure to slice them thinly and evenly, and brush them with oil before baking. You can also briefly parboil the potato slices for 3-4 minutes to ensure they crisp up in the oven.
Can I use chicken breasts instead of thighs in Mary Berry Chicken Hotpot?
Yes, you can use chicken breasts instead of thighs, but be aware that chicken breasts tend to be drier. To prevent dryness, consider cutting the breasts into bite-sized pieces and cooking them for a shorter time in the gravy.
What can I serve with Mary Berry Chicken Hotpot?
This chicken hotpot pairs well with steamed green vegetables such as peas, green beans, or broccoli. You can also serve it with a fresh green salad or a side of crusty bread to dip into the flavorful gravy.
Final Words
Mary Berry’s Chicken Hotpot With Potato Topping is a classic, comforting dish that’s perfect for feeding the family. With its rich gravy, tender chicken, and crispy potato topping, this hotpot delivers both flavor and texture. It’s easy to make, incredibly satisfying, and perfect for any occasion!
More By British Baking Recipes
- Jamie Oliver Slow Cooker Sausage Casserole
- Jamie Oliver Sausage and Mash Pie
- Jamie Oliver Cauliflower Risotto
Mary Berry Chicken Hotpot With Potato Topping
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chicken Hotpot is a one-pot dish that layers chicken, vegetables, and a rich gravy, all topped with thin slices of potato. As it bakes, the potatoes crisp up, creating a delicious contrast with the tender chicken and savory filling underneath. This recipe is a perfect example of comforting British cooking, making it ideal for family gatherings or weeknight dinners.
Ingredients
- Chicken thighs (800g / 1.7 lbs, boneless, skinless): Diced into bite-sized pieces.
- Onions (2 medium): Finely sliced, for sweetness and flavor.
- Carrots (2 large): Peeled and chopped into rounds for added texture.
- Leeks (1 large): Sliced, for an earthy, mild onion flavor.
- Garlic (2 cloves): Minced, for depth of flavor.
- Chicken stock (500ml / 2 cups): For the rich gravy.
- Plain flour (2 tbsp): To thicken the sauce.
- Butter (50g / 3.5 tbsp): For sautéing and richness.
- Potatoes (4 medium): Thinly sliced, for the topping.
- Thyme (1 tsp): Fresh or dried, for aromatic flavor.
- Salt and pepper: To taste, for seasoning.
- Olive oil (1 tbsp): Brush the potatoes for a golden finish.
Instructions
1. Prepare the Chicken and Vegetables:
- Sauté the vegetables: In a large frying pan, melt the butter over medium heat. Add the sliced onions, carrots, leeks, and garlic, cooking for 5-7 minutes until softened.
- Add the chicken: Stir in the diced chicken thighs and cook until lightly browned on all sides.
2. Make the Gravy:
- Sprinkle with flour: Stir the flour into the chicken and vegetables, cooking for 1-2 minutes to remove the raw taste.
- Add the stock: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 5 minutes until the sauce thickens.
- Season and add thyme: Stir in the thyme, and season with salt and pepper to taste.
3. Assemble the Hotpot:
- Preheat the oven: Set your oven to 200°C (400°F).
- Layer the potatoes: Transfer the chicken and vegetable mixture into a large ovenproof casserole dish. Layer the thinly sliced potatoes evenly over the top, overlapping them slightly.
- Brush with oil: Brush the potato slices with olive oil and season with a little more salt and pepper.
4. Bake the Hotpot:
- Bake: Place the hotpot in the preheated oven and bake for 30-40 minutes, or until the potatoes are golden and crispy on top, and the filling is bubbling.
- Cool slightly: Let the hotpot cool for a few minutes before serving.
