St David's leek & chicken hotpot

St David's leek & chicken hotpot

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(5 ratings)

Cook: 20 mins


Serves 4
Make St David's day one to remember with this deliciously hearty hotpot

Nutrition and extra info

  • Healthy


  • kcal298
  • fat8g
  • saturates4g
  • carbs34g
  • sugars0g
  • fibre4g
  • protein34g
  • salt0.51g
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  • 2 baking potatoes, peeled and cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 leeks, cut into thick slices and washed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 medium carrots, peeled and cut into 3cm/1¼in slices



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 300ml hot chicken stock
  • 4 skinless, boneless chicken breasts, diced
  • 3 tbsp double cream
  • 1 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • bread rolls, to serve

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  1. Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.

  2. Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.

  3. Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.

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Comments (12)

pamskilton's picture

Make it vegetarian by adding quorn chunks instead of chicken, tastes really good

emmincanrip73's picture

When I want a quick and easy meal I often have this and it never fails. Clear clean flavours - and as a soup it's excellent.

lynnegeaney's picture

This is a lovely recipe although I had to cook for a further 10mins because the potatoes were not done using the timings of this recipe. It is a hearty, tasty meal and the family have marked it as a firm favourite.

lalybaba's picture

Had this for lunch. As others have said, it's easy and quick and suprisingly tasty. As someone else suggested I added a few mushrooms and used low fat crème fraiche instead of double cream, I also used taragon as i didn't have any parsley. Will definitly be making this one again.

girlwiththemostcake's picture

Very easy and much tastier than it looks!

abusymum's picture

I made this with the specific intention of making it into a soup. Just as well because my chicken was still quite pink after the specified 6 minutes so I did it for another 2 minutes by which time it was cooked through but my potatoes had gone quite mushy!! Okay for soup but not brilliant for a hotpot! As soup it was quite thick but I like that so it was fine with me. I used a pint of stock. I want to freeze most of it so I have left the double cream out and will add this when I reheat. If you want to freeze as a soup then you will need to do this.

Overall very tasty and would make again.

thequinns24's picture

I added sliced mushrooms and used half fat creme frais instead of double cream, delicious!! Defo going to have this again, the chicken was unbelieveably tender and moist.

nataliesw's picture

I don't have a long would this take in the oven? Thanks

artyness's picture

Can't believe how tasty this is with it all done in the microwave! Top Dish :-)

anniex's picture

I made it as a soup, using left over roast chicken. We loved this meal, and will be making it again!

mazmac1's picture

I loved this recipe, perfect for an after work quick meal. So easy to cook and tastes delicious.

trishkeenan's picture

I cut the veg quite small and added a little extra stock and ended up with a delicious low calorie chunky soup. Who needs to be fat with food like this?

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