This rich and flavourful recipe combines tender chicken thighs, creamy sauce, and perfectly cooked potatoes, all baked together for a warming meal.
Sharing the recipe online, a food blogger at Mary Berry Recipes said: “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.
“You can easily customise it with your favourite vegetables, making it a flexible dish that everyone will love!”
Ready in just over an hour, it’s a great choice for busy weeknights when you don’t feel like cooking or a special weekend dinner with the family.
Serve it with crusty bread and butter for the ultimate winter comfort meal.
Mary Berry’s chicken hot pot recipe
Ingredients
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
Method
Begin by heating the oven to 180C (160C fan) or Gas Mark four. You’ll need a large, flameproof casserole dish with a lid that can also be used in the oven.
Melt butter in the casserole dish, then add the chopped onions, celery, and carrots. Cook them over high heat, stirring frequently, for several minutes until they begin to soften.
Combine the flour with the white wine in a separate bowl, whisking until smooth. Gradually add some of the hot chicken stock, mixing well, then stir in the rest. Pour this mixture 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 layer 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 one hour or until the chicken and vegetables are tender.
Once done, preheat the grill. Remove 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 wholesome meal, serve the dish hot, accompanied by steamed green vegetables like broccoli or green beans.
