Chicken And Mushroom Hot Pot Recipe

chicken and mushroom hot pot

What is a hot pot?

A hot pot is a dish similar to a thick stew, typically with meat and vegetables, topped with slices of potato and baked until golden and crispy. This healthy chicken and mushroom hot pot recipe as the name suggests is filled with chicken and mushroom, with a few other veggies just for good measure in a creamy seasoned sauce. This filling dish is a great recipe for cold winter months. Its everything you need to warm you through after a long day. This recipe provides 4 portions at 280kcal each.

Do you have a diet restriction?

This recipe is:

  • Gluten Free
  • Dairy Free (when made with plant based milk)
  • 1 syn
  • Low fat

All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!

Step 1: Prepare your ingredients

To make this recipe, first prepare the vegetables. Along with garlic and onion for flavour and of course the mushroom, I think broccoli and carrot chopped into small pieces are a great addition to this dish. Chop up roughly 8 white mushrooms, 1/4-1/3 of a head of broccoli and 1 large carrot. The broccoli and the carrot don’t need pre-cooking but the mushrooms have a lot of moisture that we don’t really want in our hot pot. Fry these off whilst you dice 1 onion and your chicken breast.

chicken and mushroom hot pot
chicken and mushroom hot pot

Step 2: Start cooking

Place the broccoli, carrot and cooked mushroom into the oven proof dish you plan on using and add your onion to the frying pan, give these a 2 minute head start before adding the chicken. You only need to brown the sides of the chicken so cook for roughly 3 minutes stirring regularly. When your onion is cooked and chicken browned add it to the oven proof dish.

chicken and mushroom hot pot

Step 3: Make the creamy sauce

Now you can make the sauce. To make this sauce i use a butterless roux. Measure out 400ml of milk and add 1 chicken stock cube, 1/8 tsp of pepper and 1/8 tsp of mustard powder. Add 3 tablespoons of cornflour to a small bowl and mix with a splash of the milk. Add the rest of the seasoned milk to a saucepan and heat on low stirring continuously. When warm, add the cornflour slurry after re mixing any sunken cornflour. Continue to stir for 3-5 minutes until the sauce thickens. Pour the sauce into the oven proof dish and add 1 teaspoon of thyme, 1 teaspoon of rosemary and 1 teaspoon of oregano.

chicken and mushroom hot pot

Step 4: Prepare the potato topping

Slice 1-2 potatoes thinly and place these on the top of the chicken and mushroom hot pot. in my experience, it really doesn’t make too much difference whether you peel your potatoes or not. Sometimes peeled potatoes can look prettier however the skin contains so much nutrition I generally opt to keep them. Overlap the potato slices and make sure any holes are covered with a second layer if needed. Place in an oven preheated to 200c for 35-45 minutes. Serve when the potatoes on top are crispy.

chicken and mushroom hot pot

Variations:

Did you know that a hot pot doesn’t have to be made with just chicken and mushrooms? It can have a wide variety of fillings such as:

  • Lancashire hot pot (lamb or mutton)
  • Beef hot pot, usually made with steak
  • Minced beef hot pot (a cheaper option)
  • Chicken and mixed vegetable hot pot

Essentially, the hot pot is the quintessential “meat and two veg” style meal that makes British food stand out so much from other cultures.

What milk can I use to make the creamy sauce?

Any milk you enjoy! Traditionally a roux of any kind either butterless or not would be made with a dairy milk probably just because that’s what has been readily available for the last few hundred years however I make my healthy chicken and mushroom hot pot with oat milk due to a dairy intolerance. I have not tried other plant based milks however I see no reason why these wouldn’t work just as well as my delicious oat milk does.

Can I use frozen or pre-cooked veg instead of fresh?

I would avoid using frozen vegetables in this dish as any melted ice will water down the creamy sauce in this healthy chicken and mushroom hot pot.

Can I freeze my chicken and mushroom hot pot?

Yes! Build your healthy chicken hot pot as instructed above and freeze before cooking. Defrost thoroughly before cooking. Alternatively once your hot pot is cooked you can portion into microwavable containers, freeze and then reheat from frozen in the microwave for 8-10 minutes.

Can I reheat this dish?

Yes! Most cooked dishes will stay good in the fridge for 3-4 days. Thoroughly reheat any leftovers in the oven or microwave.

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chicken and mushroom hot pot

Chicken And Mushroom Hot Pot Recipe

HealthyHeartyWholesome
A hot pot is a dish similar to a thick stew, typically with meat and vegetables, topped with slices of potato and baked until golden and crispy. This chicken and mushroom hot pot recipe as the name suggests is filled with chicken and mushroom, with a few other veggies just for good measure in a creamy seasoned sauce.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine British
Servings 4
Calories 280 kcal

Ingredients
  

  • 350 g chicken breast
  • 8-10 white mushrooms
  • 1 onion
  • 1 carrot
  • ¼-⅓ head of broccoli
  • 1-2 potatoes 400g
  • 400 ml milk
  • 3 tbsp cornflour
  • tsp mustard powder
  • tsp pepper
  • 1 chicken stock cube
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano

Instructions
 

  • Chop broccoli and carrot into small pieces and boil for 5-10 minutes to soften.
  • Slice mushroom, chop onion and cut chicken breast into chunks. Fry the onion and the mushroom for 3 minutes before adding the chicken for 3-5 minutes to brown on all sides. It does not need to be cooked through.
  • Add everything to an oven proof dish.
  • Measure 400ml of milk and to another bowl add the cornflour and a splash of the milk. Mix together. Add a chicken stock cube and all other seasonings to the measured milk and add to a small saucepan to warm
  • Add the cornflour slurry to the milk and continue stirring until the sauce has thickened. Pour into the oven dish and mix everything together.
  • Top with thinly sliced potato in two or three layers and bake for 35-45 minutes.

Notes

Please read the full blog post above for more detailed instructions and pictures
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