St David's leek & chicken hotpot

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• 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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• lalybaba

  01 March 2011

  lalybaba commented on this recipe

  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.

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• Lynne

  24 March 2011

  Lynne commented on this recipe

  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.

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• Donnafugata

  24 July 2012

  Donnafugata commented on this recipe

  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.

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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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