St David's leek & chicken hotpot

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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.

Make it different

Make a hearty soup by doubling the amount of stock.

298 kcalories, protein 34g, carbohydrate 34g, fat 8 g, saturated fat 4g, fibre 4g, salt 0.51 g

"It looked good and colourful and was very tasty, great for a midweek meal, after work when we need something quick, or maybe when it's very cold out - perfect comfort food."

Latest comments and suggestions

• trish

  12 November 2007

  trish rated and commented on this recipe

  

  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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• Maz recipes

  14 January 2008

  Maz recipes commented on this recipe

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

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• Annie

  19 February 2008

  Annie commented on this recipe

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

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• Nessie

  21 April 2008

  Nessie rated and commented on this recipe

  

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

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• NSW

  11 June 2008

  NSW commented on this recipe

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

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• Tracy

  03 January 2009

  Tracy rated and commented on this recipe

  

  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.

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• Sarah

  15 July 2009

  Sarah rated and commented on this recipe

  

  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.

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• Emma

  31 August 2009

  Emma rated and commented on this recipe

  

  Very easy and much tastier than it looks!

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Ingredients

• 2 baking potatoes , peeled and cut into chunks
• 2 leeks , cut into thick slices and washed
• 3 medium carrots , peeled and cut into 3cm/1.25in slices
• 300ml hot chicken stock
• 4 skinless, boneless chicken breasts , diced
• 3 tbsp double cream
• 1 tbsp chopped fresh parsley
• bread rolls, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 mins

Low-fat, Super healthy

Ingredients

• 2 baking potatoes , peeled and cut into chunks
• 2 leeks , cut into thick slices and washed
• 3 medium carrots , peeled and cut into 3cm/1.25in slices
• 300ml hot chicken stock
• 4 skinless, boneless chicken breasts , diced
• 3 tbsp double cream
• 1 tbsp chopped fresh parsley
• bread rolls, to serve

298 kcalories, protein 34g, carbohydrate 34g, fat 8 g, saturated fat 4g, fibre 4g, salt 0.51 g

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