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.
Cook: 1 Hour 5 Mins
Serves: 4
Price: £1.18 per serving
Nutritional Information
Each 424g serving contains
Energy
6653kj
373kcal
6653kj
373kcal
19%
Fat
9.3g
9.3g
Low
13%
13%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
5.4g
5.4g
Low
6%
6%
Salt
0.67g
0.67g
Low
11%
11%
of your reference intake.
Typical energy values per 100g:
1569kj/375kcal
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.