Recipes
Recipes

Chicken & Mixed Vegetable Hot Pot

An easy chicken hot pot, with potatoes and mixed vegetables.

An easy chicken hot pot, with potatoes and mixed vegetables.

Cooking Time

Cook: 1 Hour 5 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.18 per serving

Nutritional Information

Each 424g serving contains

Energy
6653kj
373kcal
19%
Fat
9.3g
Low
13%
Saturates
1.1g
Low
6%
Sugars
5.4g
Low
6%
Salt
0.67g
Low
11%
of your reference intake.
Typical energy values per 100g:
1569kj/375kcal

Ingredients

300g Potatoes, washed & sliced to around 5mm thickness

2 tsp Cooking oil

1 Onion, finely diced

3 Garlic cloves, finely chopped

300g Frozen Broccoli, cauliflower& Carrot

200g Mushrooms, washed & halved

500g Diced Chicken

3 tsp Plain Flour

1 Vegetable stock cube, dissolved in 400ml of hot water

Method

1
Preheat oven to 180C.
2
Next place a large pot of water on the boil and blanch the slices of potatoes for around 5-7 minutes until just tender. you should be able to pierce them with a fork, but they should still be firm. Drain and set aside to cool.
3
Meanwhile heat 1 tablespoon of oil in a large frying pan or casserole dish, sauté the onion for 5 minutes or until fragrant and translucent, then add the garlic, mushrooms and sauté for a further 5 minutes. Next add the diced chicken and cook for 5-7 minutes until evenly browned.
4
Now stir in the flour and pour over the stock. Bring to a simmer over a medium heat, stirring really well to work out any lumps. As the sauce begins to thicken, remove from the heat, add in the frozen vegetables and we are ready for assembly.
5
Finally pour the chicken and vegetable mix into a thick bottom oven dish or casserole dish and layer over the slices of potatoes on top, shingling as you go. Finally brush or drizzle over the remaining tablespoon of oil and bake for 30 -35 minutes until the potatoes golden in colour and crisping slightly.

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