Mary Berry Chicken Hotpot With Potato Topping​ Recipe

This comforting Mary Berry Chicken Hotpot With Potato Topping is made with tender chicken thighs, leeks, and carrots in a rich, creamy white wine sauce. This recipe creates a savory, hearty, and deeply satisfying one-dish meal, all crowned with a fluffy mashed potato topping. It’s the perfect family dinner for a chilly autumn evening and generously serves 4-6 people.

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Mary Berry Chicken Hotpot With Potato Topping Ingredients

For the Potato Topping:

• 1kg (2.2 lbs) floury potatoes, such as Maris Piper or King Edward, peeled and evenly chopped
• 50g (1/4 cup) butter
• 4 tbsp milk, warmed
• Salt and freshly ground black pepper
• 50g (1/2 cup) mature Cheddar cheese, grated

For the Chicken Filling:

• 1 tbsp olive oil
• 1 tbsp butter
• 750g (1.6 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 large leeks, trimmed and sliced
• 2 carrots, peeled and diced
• 2 tbsp plain (all-purpose) flour
• 150ml (2/3 cup) dry white wine
• 300ml (1 1/4 cups) hot chicken stock
• 2 tbsp crème fraîche
• 1 tbsp fresh tarragon or parsley, chopped

How To Make Mary Berry Chicken Hotpot With Potato Topping

1. Prepare the potato topping: Place the chopped potatoes in a large saucepan of salted water. Bring to a boil and cook for 15-20 minutes until very tender. Drain thoroughly and return the potatoes to the hot pan to steam dry for a minute. Mash until smooth, then beat in the butter and warm milk. Season well with salt and pepper.
2. Preheat the oven: Set your oven to 200°C (400°F, Gas Mark 6).
3. Cook the chicken and vegetables: While the potatoes are boiling, heat the oil and butter in a large, ovenproof casserole dish or saucepan over medium-high heat. Season the chicken pieces and fry them in batches until golden brown. Remove the chicken and set aside. Add the leeks and carrots to the pan and fry gently for 5 minutes until softened.
4. Create the sauce: Stir the flour into the vegetables and cook for one minute. Gradually pour in the white wine, stirring constantly until the mixture is smooth. Slowly add the hot chicken stock, continuing to stir until the sauce thickens.
5. Simmer the filling: Return the chicken to the pan. Bring the mixture to a simmer and let it cook gently for 10 minutes. Remove from the heat and stir in the crème fraîche and fresh herbs. Check the seasoning and adjust if needed.
6. Assemble and bake: Spoon the potato topping over the chicken filling. Fluff the surface with a fork to create ridges, then sprinkle the grated Cheddar cheese over the top. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling hot.

Recipe Tips

• Use Floury Potatoes: For the fluffiest mashed potato topping, choose a floury (starchy) variety like Maris Piper or King Edward. They break down easily and absorb the butter and milk well.
• Don’t Skip Browning the Chicken: Searing the chicken until golden brown is a crucial step. It creates a deep, roasted flavor in the final dish, a process known as the Maillard reaction.
• Warm Your Milk: Adding warm milk to your mashed potatoes helps keep them light and fluffy. Cold milk can cool the potatoes down and make them dense.
• Fluff with a Fork: Before baking, run a fork over the surface of the mashed potato. This creates little peaks and ridges that will turn extra crispy and golden in the oven.

What To Serve Chicken Hotpot

This chicken hotpot is a complete meal in one dish, full of protein, vegetables, and carbohydrates. To add some extra color and freshness to the plate, it is best served with simple steamed green vegetables. Steamed broccoli, green beans, or tender garden peas are all excellent choices.

How To Store Chicken Hotpot Leftovers

• Refrigerate: Allow the hotpot to cool completely, then cover it tightly or transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 20-25 minutes until piping hot.
• Freeze: This hotpot freezes very well. Once completely cool, wrap the dish in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating as above.

Mary Berry Chicken Hotpot With Potato Topping Nutrition Facts

• Calories: 550 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 160mg
• Sodium: 680mg
• Total Carbohydrate: 40g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 42g

Frequently Asked Questions

• Can I make this hotpot ahead of time? Yes, this is a great make-ahead meal. You can assemble the entire hotpot, then cool it, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time when cooking from chilled.
• Can I use chicken breast instead of thighs? You can, but chicken thighs are recommended for this recipe. They have more flavor and remain wonderfully tender during the simmering and baking process, whereas chicken breast can sometimes become dry.
• What if I don’t want to use wine? If you prefer not to cook with wine, you can simply replace it with an equal amount of extra chicken stock. The flavor will be slightly different but still delicious.

Try More Recipes:

• Mary Berry Chicken Chow Mein​ Recipe
• Mary Berry Chicken And Chorizo Tray Bake​
• Mary Berry Mediterranean Chicken Thighs With Chorizo​ Recipe