Chicken & mushroom hot-pot

Chicken & mushroom hot-pot

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(79 ratings)

Prep: 35 mins Cook: 25 mins


Serves 4

Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal343
  • fat15g
  • saturates7g
  • carbs29g
  • sugars3g
  • fibre3g
  • protein22g
  • salt1.1g
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  • 50g butter or margarine, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g button mushrooms, sliced
  • 40g plain flour
  • 1 chicken stock cube or 500ml fresh chicken stock
  • pinch of nutmeg



    One of the most useful of spices for both sweet and savoury

  • pinch of mustard powder
  • 250g cooked chicken, chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

For the topping

  • 2 large potatoes, sliced into rounds



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

  • knob of butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.

  2. Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.

  3. Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

  4. Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

  5. Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

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Comments, questions and tips

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14th Jun, 2020
I wasn’t sure how this would go down with the family but it was first class! They were already discussing “next time” as we finished! I used fresh chicken stock made from the carcass and juices of the previous night’s toast chicken which I think enhanced it and didn’t have frozen veg so I used fresh corn and leeks which I sautéed with the onions and then the mushrooms. I also added a teaspoon of thyme and garlic powder and used a big spoonful of English mustard. I wasn’t sure the sauce would thicken enough but it was perfect once baked. The only other change was I used those seasoned potato slices from the supermarket which are par baked just for ease, so didn’t brush them with butter but following the comments advice put a little grated cheese and a dusting of dried Parmesan on in the last ten minutes of cooking time. As some had commented this was a small amount to feed four I doubled it. We ended up with a small portion over for dads lunch today so I didn’t need io be quite so cautious but I think the amounts given would definitely leave some people still hungry, unless you planned on serving addition sides. Thanks for this recipe, I can see it becoming a favourite
15th May, 2020
yummy, simple, cheap. added sweetcorn, leeks, onion and celery and topped with cheese.
donna_wowee's picture
3rd May, 2020
8th Jan, 2020
My husband made me join to leave a review for this recipe, for which he scores 11 out of 10. It really is so tasty! A great way to use up those leftovers. I made it with 50/50 ham and turkey. Make sure to give it a good teaspoonful of mustard and slice the potatoes thinly. I checked at 35 mins but turned the oven down 20 degrees for another 15 mins to cook the potatoes to perfection and not burn the top. This takes no time at all to throw together and is absolutely delicious (and much nicer than flaming turkey wings).
Trudie Chris's picture
Trudie Chris
30th Nov, 2019
This was a tasty dish, but make sure potatoes very thinly sliced (or par boil) or they won't be cooked, also I would add a bit more liquid if I made it again.
12th Nov, 2019
I cooked this in my Ninja it was so easy the potatoes came out so crispy. It was so tasty I will do it again I don't need to alter the recipe as it was delicious xxx
11th Sep, 2018
This as so nice I cooked for 30 mins then added some cheese on top would defo make again
Maureen Wasacase's picture
Maureen Wasacase
29th Jan, 2018
This was so good. Great recipe, a cinch to make and super delicious. I added some spices to it like thyme, garlic and onion powder. Definitely a keeper.
Robert Neil Hutley
21st Nov, 2017
I often wondered how to use the chicken left over after Sunday Roast. This is a fantastic option for winter when cold chicken salads don't hit the spot. Superb. I have just joined the site and have often used its recipes reliably in the past.
catmac80's picture
13th Sep, 2017
So tasty! I had loads of leftover chicken so made this. I didn't have any mustard so I added 3 cloves of garlic with the onions instead. I would recommend par-boiling the potatos first. I also used someone else's recommendation and added some Parmesan cheese 10 mins before it finished. It was delicious! My family really enjoyed this. I will definitely make again.


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