This mary berry chicken hotpot with potato topping is a comforting and hearty recipe, which uses bacon lardons and leeks to build a rich, savory base. It’s the ultimate comfort food recipe, ready in about 2 hours.
Mary Berry Chicken Hotpot With Potato Topping Recipe Ingredients
- 1 tbsp olive oil
- 8 boneless, skinless chicken thighs, cut into 1-inch chunks
- 150g (5½oz) bacon lardons or chopped streaky bacon
- 2 leeks, washed and sliced
- 2 carrots, peeled and diced
- 2 tbsp plain flour
- 600ml (1 pint) hot chicken stock
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 bay leaf
- 1.2kg (2lb 12oz) floury potatoes (Maris Piper or King Edward are ideal)
- 50g (2oz) butter, melted
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Hotpot With Potato Topping Recipe
- Brown the chicken: Heat the olive oil in a large, flameproof casserole dish over high heat. Add the chicken chunks and fry until browned all over. Lift out with a slotted spoon and set aside.
- Sauté vegetables and bacon: Add the bacon lardons, leeks, and carrots to the same dish. Fry over medium heat for 5–10 minutes, or until the leeks are soft and the bacon is golden.
- Make the roux: Sprinkle the plain flour over the vegetables and stir well to combine. Cook for 1 minute, stirring.
- Create the sauce: Gradually pour in the hot chicken stock, stirring constantly until the sauce is smooth and begins to thicken.
- Combine and season: Return the browned chicken to the dish. Add the chopped thyme, bay leaf, and season well with salt and freshly ground black pepper.
- Simmer the filling: Bring the mixture to a simmer, then cover with a lid and cook gently for 10 minutes to let the flavors meld.
- Prep oven and potatoes: While the filling simmers, preheat the oven to 190C/170C Fan/Gas 5. Peel the potatoes and slice them very thinly (a mandoline is ideal). Pat the slices completely dry with a kitchen towel.
- Assemble the hotpot: Remove the bay leaf from the chicken filling. Pour the entire filling into a 2-litre (3½-pint) ovenproof dish.
- Add the potato topping: Arrange the potato slices on top of the filling, overlapping them in neat rows to completely cover the surface.
- Butter and bake: Brush the potatoes generously with the melted butter and season with a little more salt and pepper. Bake in the preheated oven for 1–1½ hours, or until the potatoes are cooked through and the topping is crisp and golden-brown.
Recipe Tips
- How to get an extra crispy potato topping: The most important step is to pat the potato slices completely dry with a paper towel or clean tea towel before arranging them. Any moisture will create steam and make them soft. The final brush of melted butter is also essential for a golden, crisp finish.
- What kind of potatoes are best for hotpot? You must use a floury potato variety like Maris Piper, King Edward, or Russets. They absorb the butter well and become fluffy underneath while crisping up perfectly on top. Waxy potatoes will not give the same result.
- Can I make this hotpot in advance? Yes, this is a great dish to prep ahead. You can assemble the entire hotpot (filling and potato topping) up to a day in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes before baking, or add 15-20 minutes to the total baking time.
- How do I slice the potatoes thinly enough? A mandoline is the easiest and quickest tool to get uniform, paper-thin slices that cook evenly. If you don’t have one, use your sharpest knife and work slowly and carefully.
What To Serve With Chicken Hotpot
This hotpot is a hearty, complete meal on its own, but it pairs beautifully with simple steamed greens or braised cabbage.
- Steamed green beans with a knob of butter
- Braised red cabbage
- Buttered peas or broccoli
How To Store Chicken Hotpot
Refrigerate: Allow the hotpot to cool completely. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven (180C/350F) until piping hot all the way through.
Freeze: You can freeze the cooked hotpot, though the potato topping may lose some of its crispness upon reheating. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw fully in the fridge overnight before reheating in the oven.
Chicken Hotpot Nutrition Facts
(Per serving, based on 6 servings)
- Calories: ~550 kcal
- Protein: 36g
- Fat: 25g
- Carbohydrates: 46g
- Fiber: 6g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but chicken thighs are highly recommended as they stay more tender and flavourful during the long cooking time. If you must use breast, cut it into larger 2-inch chunks to prevent it from drying out.
No, this recipe does not require par-boiling. Slicing the potatoes very thinly allows them to cook through by absorbing the steam from the filling below, while the top layer crisps up with the butter.
This can happen if you don’t let the roux (flour and fat) cook for at least 1 minute before adding the stock, or if the filling wasn’t simmered for the full 10 minutes. If it seems thin before baking, you can let it bubble on the stove for a few extra minutes to reduce and thicken.
Try More Recipes:
- Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
- Mary Berry Chicken Noodle Soup Recipe
- Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
Mary Berry Chicken Hotpot With Potato Topping Recipe
Description
A deeply comforting chicken and bacon filling simmered in a rich thyme-infused sauce, all finished with a crisp, golden-sliced potato topping.
Ingredients
Instructions
- Brown chicken in a hot casserole dish; set aside.
- Cook bacon, leeks, and carrots in the same dish until soft (5-10 mins).
- Stir in flour, cook for 1 min, then gradually whisk in the hot stock.
- Return chicken to the pot, add thyme, bay leaf, and seasoning; simmer covered for 10 mins.
- Pour filling (bay leaf removed) into a 2-litre ovenproof dish.
- Arrange thin, dry potato slices on top in overlapping rows.
- Brush with melted butter, season, and bake at 190C/170C Fan for 1-1.5 hours until golden.
Notes
- For the crispiest topping, you must pat the potato slices completely dry with a paper towel before arranging them.
- Floury potatoes (like Maris Piper, King Edward, or Russets) are essential for the correct texture; waxy potatoes will not work as well.
- You can assemble the hotpot up to a day in advance. Store covered in the fridge and add 15-20 minutes to the baking time.
