Name: Chicken and Mustard Hot Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 125g leftover roast chicken, torn into strips (preferably darker meat); 160g cooked carrots, roughly chopped; 1 roasted onion, thickly sliced; 160g button mushrooms, halved; 1 tsp roughly chopped flatleaf parsley; 1 tbsp grainy mustard; 200ml leftover chicken gravy; 300g leftover roast potatoes, thickly sliced

Jump to Recipe·Leave a Review

This chicken and mustard hot pot is my go-to comfort meal when I want something hearty but quick. It’s the perfect way to give roast chicken leftovers a second life, combining them with roasted vegetables, gravy, and a tangy mustard kick. The golden, crispy potato topping seals the deal, making it a dish I can happily eat any day of the week.

Chicken and Mustard Hot Pot

Why You’ll Love This Recipe

I love that this recipe is fast to put together yet feels like a proper, home-cooked hot meal. It helps me clear out leftovers, which means I save money and avoid food waste. The mustard in the gravy gives a rich, warming flavor, and the mix of roasted vegetables and tender chicken makes every bite satisfying. Plus, it’s flexible—if I have extra green veg or frozen peas, I can toss them in without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

125g leftover roast chicken, torn into strips (darker meat if possible)
160g cooked carrots, roughly chopped
1 roasted onion, thickly sliced
160g button mushrooms, halved
1 tsp roughly chopped flatleaf parsley
1 tbsp grainy mustard
200ml leftover chicken gravy
300g leftover roast potatoes, thickly sliced

Directions

I preheat my oven to 200°C (180°C Fan) or Gas 6.
In a small ovenproof dish, I combine the chicken, carrots, roasted onion, mushrooms, and parsley.
I stir in the mustard and chicken gravy until everything is well coated.
I layer the sliced roast potatoes over the top.
I bake for 20 minutes, or until the top is golden brown and bubbling.

Servings and timing

This recipe serves 2 people.
Preparation time: less than 30 minutes
Cooking time: 20 minutes

Variations

I sometimes swap the carrots for leftover parsnips or sweet potatoes.
If I have leftover green vegetables like broccoli, cabbage, or leeks, I add them for more color and flavor.
Frozen peas make a quick, easy addition.
A spoonful of crème fraîche stirred into the gravy before baking makes it extra creamy.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the dish with foil and warm it in the oven at 180°C until hot all the way through. If I’m in a hurry, I microwave it, though the potatoes won’t stay quite as crispy.

FAQs

Can I make this hot pot in advance?

Yes, I assemble it ahead of time, keep it in the fridge, and bake it when I’m ready to serve.

What can I use if I don’t have grainy mustard?

I use Dijon mustard for a smoother texture or English mustard for a stronger kick.

Can I freeze chicken and mustard hot pot?

I can, but I prefer freezing the filling without the potatoes, then topping with fresh potatoes when baking.

Can I make it vegetarian?

Yes, I replace the chicken with roasted vegetables or cooked lentils and use vegetable gravy.

How do I keep the potatoes crispy when reheating?

I reheat them in the oven uncovered for the last 5 minutes to crisp them up again.

Conclusion

This chicken and mustard hot pot is a simple, satisfying way I turn leftovers into a cozy meal. It’s flexible enough to use whatever vegetables I have on hand, and the mustard gravy brings everything together beautifully. It’s a dish that makes me feel resourceful and well-fed at the same time