Chicken and Mushroom Hotpot is such a beautiful dish to look at, so I always assumed it had to be difficult to prepare. Obviously – if it looks nice, it is hard to make! Wrong!
I love chicken and mushrooms, and there are many dishes I like that include both: Stroganoff, Pasta, Pie, Casserole, Soup… when it works, it works!
Let’s talk nutrition!
Skinless chicken breast is a great source of protein, with 31 grams of it for every 100, and it is relatively low in calories; in addition to this, chicken breast also contains no sugar nor starch meaning it is carbohydrate-free. This great protein is also a source of Vitamin B6, phosphorus, selenium, and niacin.
Chicken breast can help you build and maintain muscle levels, strengthen your bones, and may assist you in reducing the calories consumed, as getting full on proteins keeps you full for longer.
Mushrooms on the other hand are also low in calories but what they are rich in are fibers, antioxidants as well as proteins. Mushrooms are also a good source of vitamins, particularly B Vitamins, such as riboflavin, which assists with red blood cells, pantothenic, and niacin, which is good for healthy skin and digestion.
How is this chicken hotpot recipe prepared?
You can see this dish as a creamy chicken and mushroom pie with potato topping!
This dish consists of two parts: the saucy base and the crunchy potatoes topping. In order to bulk up the base, I have added a nice selection of flavorful, low-in-calorie, colorful, vegetables, such as onions, carrots, and celery. The flavor is enhanced with the use of garlic, parsley, and black pepper. Once the casserole base is prepared, the top potatoes are positioned on top and then the whole is roasted in the oven.
Can I prepare this dish in advance?
Yes, you can prepare the whole dish one day in advance and then bake it before serving; should you wish, you can also prepare it and freeze it, then once it is needed, remove it from the freezer to fully taw before roasting in the oven.
Is there a specific size of dish I have to use?
No, there is not; this recipe is for six people, so if you divide it in six portions when serving the calories will be the same no matter the dish you use! I do not have tens of tins and pots, as I live in a small flat and the storage space is limited, so as long as the food fits – go for it. The important part is that you are able to fully cover the top of the chicken and mushroom sauce with potatoes so that it doesn’t dry up more than wanted.
What if I don’t like mushrooms?
You can omit them and use other vegetables, but make sure they are not strong in flavor, nor overly heavy, as you already have the potatoes on top. A good option for doing so is broccoli.
What if I am a vegetarian or vegan?
Remove the chicken and replace it with other vegetables, such as broccoli, cauliflower, extra mushrooms (perhaps a mix of button, Portobello, and chestnut?), parsnips. Choose vegetables that are tasty and have substance and you’ll be more than fine with your swap! In regards to the milk, use a non-dairy one instead like oat or soy; do not go for options such as hazelnut or almond as they may be too sweet for the dish.
If you are looking for easy chicken recipes, you will have this dish ready in about one hour from start to finish, so there is no reason to wait for the holidays (or guests… as we seem to put more effort for others than for ourselves!)…
Chicken and Mushroom Hotpot, here we come!
- 1 Tbsp Sunflower Oil
- 400 g Chicken Breast Skinless
- 200 g Button Mushrooms
- 100 g Chestnut Mushrooms
- 2 Carrots
- 2 Celery Sticks
- 2 Onions any color
- 20 g Garlic fresh and chopped
- 10 g Fresh Parsley
- Salt and Pepper to Taste
- 2 Tbsp All-Purpose Flour
- 100 ml Semi-Skimmed Milk
- 500 g White Potatoes
- 15 Sprays Cooking Spray
- Preheat your FAN oven to 180 degrees Celsius, 200 degrees Celsius static oven, Gas mark 6 or 400 Fahrenheit.
- Peel the potatoes, slice in thin roundels and boil until ¾ cooked, then drain and cool under cold water. Set aside.
- Prepare your creamy chicken and mushroom base ingredients: dice the chicken in cubes about 1 inch in size (2.5cm), roughly cut the mushrooms to the same size as the chicken cubes, peel the carrots and cube, clean and dice the celery and onions, as well as the garlic. Wash, lightly dry, and thinly slice the parsley as well.
- Prepare your casserole base: In a large pan, add one tablespoon of sunflower oil and warm up on medium heat; once warm add the chicken and cook for about 4-5 minutes, until the chicken changes color on all sides.
- Add the chopped garlic to the chicken and cook for a further minute, before adding the mushrooms, onion, carrot, and celery. Mix well, add 200ml of water and allow to cook for 10 minutes, continuously mixing, on a low flame, with a lid on the pan.
- Once the carrots are nearly cooked – which they should be after simmering – add the flour and mix well, then add salt, pepper, and parsley and mix well again.
- At this point, turn off the heat and add the milk, mix well, and put in the chosen baking dish.
- Even out the casserole, without over pressing it, just to make a flat top and lay on top the thin slices of potatoes in a nice design, ensuring all the creamy base is covered. Spray the cooking spray all over the potatoes, then sprinkle with black pepper.
- Put in the dish on the middle tray in the oven and bake for 40 minutes, until the potatoes are golden brown and the casserole base is creamy, not watery.
- Remove from the oven and allow to sit for about 10 minutes before serving. Enjoy!