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chicken hot pot filling
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5 from 2 votes

Yummy Chicken Hot Pot with Mushrooms

A hearty pie filled with chicken and mushrooms, topped with crispy slices of potatoes. Easy to prepare, this chicken hot pot is a must-try!
Prep Time20 minutes
Cook Time40 minutes
In the oven40 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American, British
Diet: Low Calorie
Servings: 6 portions
Calories: 308kcal
Author: Elle John


  • 2 tablespoon Olive Oil or sunflower or vegetable oil
  • 450 g Diced Chicken skinless and boneless breast and thighs
  • 250 g Chestnut Mushrooms cut in halves or quarters
  • 2 Carrots washed, peeled and diced
  • 2 Celery Sticks washed and diced
  • 2 Onions any color, peeled and diced
  • 2 Garlic Cloves peeled and chopped
  • 1 teaspoon Parsley I used dry parsley
  • Salt and Pepper to Taste
  • 2 tablespoon All-Purpose Flour
  • 100 ml Semi-Skimmed Milk
  • 2 Medium White Potatoes washed, peeled and sliced


  • To start, heat the oven to 400* Fahrenheit [180 degrees Celsius (FAN), 200 degrees Celsius static, Gas mark 6].
  • For the chicken and mushroom casserole, warm up a medium-sized saucepan with some olive oil on medium heat; once warm, add the thinly chopped onions, carrots, celery, and garlic cloves and season with some salt.
  • Once the onion has softened and turned transparent, add the diced chicken; turn the heat to high and lightly brown the chicken for a couple of minutes. Once all the sides of the chicken have been seared, lower the flame back to medium and cover the saucepan with a lid.
  • Allow the chicken to cook for 3 to 4 further minutes, then add the chunks of mushrooms; mix well and allow to cook for 5 minutes with a lid on the saucepan, which will prevent the juice of the chicken and mushrooms from evaporating.
  • The chicken chunks and mushrooms will be nearly cooked, so add your herbs and seasoning of choice (i.e.: parsley and black pepper) and mix well.
  • Lastly, add the flour to the filling and mix well; once the flour has coated all of the ingredients, add the milk, mix well and remove from the hob.
  • To prepare the topping , wash and peel two medium-sized white potatoes, then cut them into slices about ⅙ inch [4mm] thick. Bring to the boil a large pot of salted water and add the sliced potatoes to it; allow the potatoes to simmer on a medium flame for about 4 minutes, then drain and allow to lightly cool down, until easy to handle by hand.
  • Put the hot pot filling in the chosen baking dish (I used a glass dish approximately 8-inches – 21 cm -in diameter) and even the surface out, without overly pressing the content.
  • Cover the whole surface of the filling using the slices of potatoes, ensuring that each slice is slightly overlapping with the next one.
  • Cover the dish with a sheet of foil or a lid suitable for baking; put the covered dish on the middle shelf in the oven and bake for 15-20 minutes, then remove the cover and bake for a further 20 minutes, or until the potatoes turn golden brown.
  • Remove from the oven and allow the dish to rest for 5 to 10 minutes, before serving. Enjoy!


How to store chicken hot pot?

  • In the fridge: Once baked, this dish can be stored in the fridge, in an airtight container for up to 4 days, but the vegetables will start to change consistency after the second day. Before serving again, reheat the portion fully, ensuring it is piping hot.
  • In the freezer: This English hot pot can be also frozen either before or after baking; in either case, ensure it is fully tawed before either baking it or warming it up again.
  • Mushrooms: Chestnut mushrooms [or cremini mushrooms] are excellent for most recipes that pair them with a meat component, as they have a nutty and earthy taste. You can use other types if preferred, or mix them! Good additions or alternatives are Portobello mushrooms [which are chestnut mushrooms that have been allowed to fully grow], button mushrooms, and shiitake.
  • Seasoning: It is the perfect herb to be used in this chicken and mushroom hot pot and will work either fresh or dry. For a kick, add a little paprika or, to make it feel more like a holiday dish, chop some rosemary or thyme and add to the casserole filling.
  • Potatoes: Used to top the pie, however, other root vegetables can be used too. 
  • All-Purpose Flour, and Milk: These ingredients are added to make the filling creamy, however, for a less dense result, a chicken stock cube and water [or ready-made stock] can be used instead.


Calories: 308kcal | Carbohydrates: 23g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 84mg | Potassium: 779mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3528IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg