Dinner · British

Chicken and Mushroom Hotpot

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 22, 2026

This is pure cozy comfort in one dish: tender chicken and mushrooms in a creamy sauce, topped with sliced potatoes that bake up golden and crisp. It is simple enough for a weeknight but satisfying enough to feel like a treat. Think of it as a shepherd's pie's lighter, sliced-potato cousin.

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Chicken and Mushroom Hotpot

Why you'll love this

  • A full comforting meal baked in one dish.
  • Great way to use up leftover chicken.
  • Kid-friendly and easy on the budget.
  • Creamy filling with a crisp golden potato top.

EveryDayMeal recipe

Chicken and Mushroom Hotpot

Prep
20m
Cook
45m
Total
65m
Serves
4
Level
Easy

Ingredients

  • 3 1/2 tablespoons butter
  • 1 onion, chopped
  • about 1 1/2 cups (4 oz) mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 1 chicken stock cube (plus 2 cups water)
  • pinch ground nutmeg
  • pinch mustard powder
  • about 1 1/2 cups (9 oz) cooked chicken, chopped
  • 2 handfuls (about 1 cup) sweetcorn
  • 2 large potatoes, thinly sliced
  • 1 knob (about 1 tablespoon) butter, melted, for brushing
  • to taste black pepper

Equipment

  • Medium saucepan
  • Ovenproof pie dish
  • Sharp knife or mandoline
  • Pastry brush

Instructions

  1. Heat your oven to 400 degrees F so it is ready when the filling is done.
  2. Melt 3 1/2 tablespoons butter in a medium saucepan over medium heat, then add the chopped onion and cook for about 5 minutes, stirring now and then, until it turns soft and translucent.
  3. Add the sliced mushrooms and cook a few more minutes until they soften and release their moisture, so they add flavor instead of watering down the sauce.
  4. Stir in the flour to make a thick paste (a roux), then crumble in the stock cube and stir well. Keep stirring over low heat for about 2 minutes to cook out the raw flour taste.
  5. Take the pan off the heat and slowly pour in 2 cups water, stirring constantly so the sauce stays smooth and lump-free.
  6. Season with black pepper, a pinch of nutmeg, and a pinch of mustard powder, then return to medium heat and bring to a gentle boil, stirring all the time, until the sauce thickens enough to coat a spoon.
  7. Lower the heat to very low, then stir in the cooked chicken and sweetcorn until everything is coated in the creamy sauce.
  8. Grease a medium ovenproof pie dish with a little butter and pour in the filling, spreading it level.
  9. Lay the thin potato slices on top, overlapping them slightly like roof tiles, until the filling is covered.
  10. Brush the potatoes with the melted butter and bake for about 35 minutes, until the potatoes are tender and golden brown on top.

Tips from the kitchen

  • Slice the potatoes thin and even (about 1/8 inch) so they cook through and crisp at the same time.
  • Use leftover roast or rotisserie chicken to make this come together fast.
  • If the potatoes brown before they soften, cover loosely with foil and finish baking.

Estimated nutrition per serving: 380 cal · 25g protein · 35g carbs · 16g fat

Make it your own

  • Swap the sweetcorn for peas or chopped carrots.
  • Stir a handful of shredded cheese into the sauce for extra richness.
  • Use cooked turkey instead of chicken, perfect after the holidays.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat in a 350 degree F oven until hot through, about 20 minutes, to keep the potato top crisp. You can assemble it a day ahead and bake when ready.

Good to know

Can I use raw chicken?
This recipe is built for already-cooked chicken. If using raw, dice it small and cook it fully in the butter before making the roux.
Do I need to parboil the potatoes?
No, as long as you slice them thin they will cook through in the oven. Thick slices may need a quick parboil first.
Can I make it ahead?
Yes. Assemble the whole dish, cover, and refrigerate up to a day, then bake as directed, adding a few extra minutes if cold.
What can I use instead of a stock cube?
Use 2 cups of chicken broth in place of the water and cube, and season to taste.

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