Description
A quick and comforting hot pot made from leftover roast chicken, vegetables, and gravy, topped with crispy sliced roast potatoes and a tangy mustard kick.
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
Instructions
- Preheat oven to 200°C (180°C Fan) or Gas 6.
- In a small ovenproof dish, combine chicken, carrots, roasted onion, mushrooms, and parsley.
- Stir in mustard and chicken gravy until well coated.
- Layer sliced roast potatoes over the top.
- Bake for 20 minutes, or until top is golden brown and bubbling.
Notes
- Swap carrots for leftover parsnips or sweet potatoes.
- Add leftover green vegetables like broccoli, cabbage, or leeks for variety.
- Frozen peas make a quick and easy addition.
- Stir a spoonful of crème fraîche into the gravy for extra creaminess.
- For vegetarian version, replace chicken with roasted vegetables or lentils and use vegetable gravy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
