Mary Berry’s simple chicken hot pot recipe is a ‘hearty’ meal
This comforting recipe weaves succulent chicken thighs, an indulgent creamy sauce, and potatoes cooked to perfection, all oven-baked for a cosy dinner.
A writer from the blog Mary Berry Recipes shared the dish online, declaring: “This delicious Mary Berry Chicken Hot Pot is a simple, hearty meal perfect for family dinners. Packed with tender chicken and crispy potato slices, it’s both nutritious and comforting.”
They added: “You can easily customise it with your favourite vegetables, making it a flexible dish that everyone will love!”
Ideal for hectic weekday evenings or a lovely weekend family dinner, it’s bound to be a smashing hit—especially when served with some crusty bread and lashings of butter. This classic winter comfort meal isn’t just scrumptious but fairly straightforward, reports the Express.
50g butter
Two onions, thinly sliced
Two celery sticks, thinly sliced
Two carrots peeled and cut into small cubes
50g plain flour
100ml white wine
450ml hot chicken stock
One tbsp tomato purée
750g skinless and boneless chicken thighs, sliced into 4cm pieces
200g small chestnut mushrooms, thickly sliced
One tbsp chopped thyme
Two bay leaves
750g large potatoes, peeled and sliced into very thin discs
Salt and freshly ground black pepper
Preheat your oven to 180C (160C fan) or Gas Mark four and grab a large, oven-ready casserole dish. Melt the butter in the casserole dish, then toss the chopped onions, celery, and carrots.
Give them a good stir over high heat for a few minutes until they soften. In a separate bowl, mix the flour with the white wine until smooth. Gradually add some of the hot chicken stock, giving it a good mix, then stir in the rest.
Pour this concoction over the vegetables and stir in the tomato purée. Bring everything to a boil.
Add the chicken, mushrooms, thyme, and bay leaves, and season generously with salt and pepper. Carefully arrange the potato slices on top, slightly overlapping them.
Season with salt and pepper, then gently press the slices into the sauce. Cover the casserole and bake it for about an hour or until the chicken and vegetables are tender.
Once done, preheat the grill. Take off the lid from the dish and place it under the grill for five to 10 minutes or until the potatoes turn golden and crispy.
For a hearty meal, serve the dish piping hot, accompanied by steamed green veggies like broccoli or green beans.
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