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Mary Berry Chicken Hotpot With Potato Topping​ Recipe

Mary Berry Chicken Hotpot With Potato Topping recipe
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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.

Ingredients

Scale

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-hotpot-with-potato-topping/