Mary Berry Chicken Hotpot With Potato Topping Recipe

This comforting chicken hotpot is a hearty, oven-baked dish topped with beautifully layered, golden potatoes. The filling is rich and savoury, with tender chicken cooked in a flavourful gravy alongside vegetables. It’s a simple, homely recipe that’s easy to prepare and perfect for a satisfying family meal. From start to finish, it takes around 1 hour 30 minutes and is suitable for cooks of all levels.

Ingredients

For the chicken filling

• 2 tbsp olive oil
• 6 boneless, skinless chicken thighs, cut into chunks
• 1 large onion, finely sliced
• 2 carrots, peeled and sliced
• 2 garlic cloves, crushed
• 2 tbsp plain flour
• 400ml chicken stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• Salt and freshly ground black pepper

For the potato topping

• 700g potatoes, peeled and thinly sliced
• 25g butter, melted
• Salt and freshly ground black pepper

How to Make Mary Berry Chicken Hotpot With Potato Topping

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the hotpot cooks evenly and the topping turns golden.
• Cook the chicken: Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove and set aside.
• Soften the vegetables: In the same pan, add the sliced onion and carrots. Cook for 5 minutes until softened, then stir in the garlic.
• Make the sauce: Sprinkle in the flour and stir well. Gradually add the chicken stock, stirring continuously to avoid lumps. Add the tomato purée, thyme, salt and pepper, then return the chicken to the pan.
• Simmer the filling: Allow the mixture to simmer gently for 10–15 minutes until slightly thickened and the chicken is cooked through.
• Assemble the hotpot: Transfer the filling to an ovenproof dish. Arrange the sliced potatoes neatly over the top, slightly overlapping.
• Brush and bake: Brush the potatoes with melted butter and season with salt and pepper. Bake for 45–50 minutes until the potatoes are tender and golden brown.
• Rest before serving: Remove from the oven and allow to rest for 5 minutes before serving.

Tips

How do I get crispy potatoes on top?

Slice the potatoes thinly and evenly, and brush them generously with butter. Baking uncovered ensures a crisp, golden finish.

Can I use chicken breast instead?

Yes, but thighs give a juicier result. If using breast, avoid overcooking to keep it tender.

How do I thicken the sauce properly?

Make sure to cook the flour briefly before adding stock, and simmer the sauce until it naturally thickens.

Can I add other vegetables?

Leeks, peas, or mushrooms work very well and add extra flavour and texture.

Serving Suggestions

• Serve with steamed green beans or peas
• Add a side of crusty bread to soak up the sauce
• Pair with a simple green salad
• Enjoy with a light gravy if desired

Storage

Room temperature

Allow the hotpot to cool slightly and serve within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly in the oven or microwave.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 28g
• Fat: 22g
• Saturated Fat: 8g
• Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Hotpot With Potato Topping

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting chicken hotpot with tender chicken in a rich gravy, topped with thinly sliced golden potatoes. A classic family-friendly British dish.

Ingredients

• 2 tbsp olive oil

• 6 chicken thighs, chopped

• 1 onion, sliced

• 2 carrots, sliced

• 2 garlic cloves

• 2 tbsp flour

• 400ml chicken stock

• 1 tbsp tomato purée

• 1 tsp thyme

• 700g potatoes, sliced

• 25g butter, melted

• Salt and pepper

• Olive oil for cooking

Directions

• Preheat oven to 200°C (180°C Fan).
• Brown chicken in oil, then remove.
• Cook onion, carrots and garlic until softened.
• Stir in flour, then add stock and tomato purée.
• Return chicken and simmer until thickened.
• Transfer to dish and top with sliced potatoes.
• Brush with butter and bake 45–50 minutes.
• Rest briefly before serving.

Notes

• Slice potatoes thinly for even cooking.
• Chicken thighs give best flavour and texture.
• Can be made ahead and reheated.