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.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.