Chicken & mushroom hot-pot

Chicken & mushroom hot-pot

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(63 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 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 made when lactic-acid producing bacteria are added to cream and churned to make an…


  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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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.
27th Mar, 2017
Really enjoyed this and great way to use up cooked chicken and vegetables. I changed it up a bit and added chopped garlic when cooking the onions, missed out the mustard as I didn't have any, and added a dollop of crème fraiche to the mix before putting in the oven. Make sure to season with plenty of salt and pepper! I also par-boiled the sliced potatoes for about 10 minutes and grated parmesan on top of the potatoes before cooking. Will definitely make this again!
Yabayee's picture
7th Feb, 2017
We loved it, kids loved it. So easy. I added thyme and fresh carrots.
30th Dec, 2016
I found this really bland and lacking in flavour. Added some herbs and a dash of white wine to try to rescue it, but not really impressed.
3rd Aug, 2016
This is a really tasty dish but you should definitely blanch the potatoes first as I had mine in the oven for 45mins & they were still hard.
10th Apr, 2016
Very tasty and easy to do. I will increase the quantities next time because it's not enough as it is to serve our family of 4.
27th Feb, 2016
Made this today, it was easy to make, tasted lovely and didn't need any tweeks. A good, yummy meal for the family!


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