Mary Berry Chicken Hotpot With Potato Topping​ Recipe

Mary Berry’s Chicken Hotpot with Potato Topping is the perfect comfort meal for colder days. This wholesome dish combines tender chicken, root vegetables, and a creamy sauce, all topped with thinly sliced golden potatoes that crisp up beautifully in the oven. It’s hearty, satisfying, and showcases Mary’s signature approach — simple ingredients, easy steps, and unbeatable flavour.

What is Mary Berry Chicken Hotpot with Potato Topping?

A chicken hotpot is a layered casserole-style dish featuring a rich chicken filling topped with sliced potatoes and baked until golden. Mary Berry’s version includes a creamy sauce and plenty of vegetables, making it both a family favourite and an elegant meal to serve at gatherings.

Other Popular Mary Berry Recipes

• Mary Berry Normandy Chicken
• Mary Berry Chicken Korma
• Mary Berry Chilli Con Carne
• Mary Berry Fish and Chips

Why This Recipe is Worth Trying

• Comfort food classic – Warm, creamy, and perfectly baked.
• Uses simple ingredients – Everyday items transformed into something special.
• Beautiful presentation – Golden, crispy topping looks stunning on the table.
• Perfect make-ahead dish – Tastes even better reheated the next day.
• Balanced and nourishing – Includes protein, carbs, and vegetables.

Essential Ingredients to Make Mary Berry Chicken Hotpot with Potato Topping

• 2 tbsp olive oil or butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 3 medium carrots, sliced
• 2 celery sticks, diced
• 600g boneless, skinless chicken thighs, cut into chunks
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream or crème fraîche
• 1 tsp Dijon mustard
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 800g potatoes, peeled and thinly sliced
• 25g melted butter (for brushing)
• 2 tbsp grated Parmesan or cheddar (optional, for topping)

Handy Kitchen Tools for Best Results

• Deep ovenproof casserole dish or baking dish
• Sharp knife or mandoline slicer
• Large frying pan
• Mixing spoon or spatula
• Pastry brush

Step-by-Step Guide to Making Mary Berry Chicken Hotpot with Potato Topping

Step 1: Prepare the oven and ingredients

Preheat your oven to 190°C (170°C fan). Slice the potatoes thinly and set aside in cold water to prevent browning.

Step 2: Cook the vegetables

Heat olive oil or butter in a large pan. Add the onion, garlic, carrots, and celery, and sauté over medium heat for 5 minutes until softened.

Step 3: Add the chicken

Add the chicken pieces to the pan and cook for 5–7 minutes until lightly browned on all sides. Sprinkle in the flour and stir well to coat.

Step 4: Make the creamy sauce

Gradually pour in the chicken stock while stirring. Add cream (or crème fraîche), Dijon mustard, and thyme. Bring to a gentle simmer, season with salt and pepper, and cook for 10 minutes until slightly thickened.

Step 5: Assemble the hotpot

Spoon the chicken mixture into a greased ovenproof dish. Layer the potato slices evenly on top, overlapping them slightly to create a neat pattern. Brush with melted butter and sprinkle with Parmesan or cheddar, if using.

Step 6: Bake the hotpot

Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are golden and crisp.

Step 7: Rest and serve

Allow the hotpot to rest for 10 minutes before serving. Garnish with a sprinkle of thyme or chopped parsley.

What I Got Wrong (And How I Fixed It)

• Watery sauce – Reduced the stock slightly and simmered longer to thicken.
• Potatoes didn’t crisp – Brushed with extra melted butter before the final bake.
• Unevenly cooked layers – Cut potatoes uniformly thin using a mandoline.

Healthier Ways to Make Mary Berry Chicken Hotpot with Potato Topping

• Use half-fat crème fraîche instead of cream.
• Replace some chicken with extra vegetables like leeks or mushrooms.
• Brush potatoes lightly with olive oil instead of butter.
• Add a handful of peas or spinach for extra nutrients.

Ingredient Substitutions for Mary Berry Chicken Hotpot

• Chicken thighs → Chicken breasts (reduce cooking time).
• Cream → Greek yogurt or milk thickened with flour.
• Potatoes → Sweet potatoes for a unique flavour.
• Thyme → Rosemary or mixed herbs for variation.

Pairing Ideas: What to Serve With Chicken Hotpot

• Steamed green beans – Adds freshness to the plate.
• Crisp green salad – Balances the richness of the dish.
• Roasted root vegetables – Deepens the comfort factor.
• Crusty bread – Perfect for soaking up the creamy sauce.
• Apple cider or white wine – Complements the savoury flavours beautifully.

Expert Tips for Chicken Hotpot Success

• Slice potatoes thinly and evenly – Ensures even cooking and crispness.
• Simmer the sauce before baking – Prevents the filling from being too runny.
• Add a little cheese on top – Enhances the flavour and colour.
• Rest the dish before serving – Allows the sauce to thicken slightly.
• Use chicken thighs – They stay juicy and tender after baking.

Creative Ways to Customize Chicken Hotpot

• Add leeks or mushrooms for an earthy twist.
• Top with breadcrumbs mixed with herbs for extra crunch.
• Mix in a handful of peas or spinach for colour and freshness.
• Replace cream with coconut milk for a dairy-free option.
• Add crispy bacon pieces for a smoky flavour boost.

Storing Chicken Hotpot the Right Way

• Let the dish cool completely before storing.
• Refrigerate for up to 3 days in an airtight container.
• Freeze portions for up to 2 months; thaw fully before reheating.

How to Reheat Chicken Hotpot (If Needed)

• Oven: Cover with foil and warm at 180°C for 20 minutes.
• Microwave: Heat individual portions for 2–3 minutes on medium power.
• From frozen: Defrost overnight, then bake for 25 minutes until piping hot.

Nutritional Breakdown (per serving)

• Calories: ~490 kcal
• Protein: 35 g
• Carbohydrates: 28 g
• Fat: 25 g
• Fibre: 3 g
• Sugar: 6 g

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FAQs

How do you get the potatoes crispy on top of a chicken hotpot?

To achieve perfectly crispy potatoes, slice them thinly and brush each layer with melted butter or olive oil. Remove the foil during the last 20 minutes of baking so the top can turn golden and slightly crunchy.

Can I prepare chicken hotpot ahead of time?

Yes, you can assemble the chicken filling and potato topping in advance. Cover and refrigerate for up to 24 hours before baking. When ready, bake straight from the fridge, adding an extra 10 minutes to the cooking time.

Why is my chicken hotpot watery?

A watery chicken hotpot usually means the sauce wasn’t reduced enough before baking. Simmer the filling for a few extra minutes on the stovetop to thicken it, or sprinkle a teaspoon of flour into the sauce before assembling.

Can I freeze Mary Berry’s chicken hotpot?

Yes, chicken hotpot freezes well. Allow it to cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven until piping hot.

Wrapping It Up

Mary Berry’s Chicken Hotpot with Potato Topping is the ultimate comfort food. With tender chicken in a creamy sauce and crisp, buttery potatoes on top, it delivers the kind of hearty satisfaction that makes it a timeless classic. It’s easy to prepare, versatile, and guaranteed to bring warmth and joy to your table.