I make no claims that this recipe is anywhere close to being an authentic hot pot. But it was topped with finely sliced potatoes, so in my mind at least this is a hot pot.
If any one follows this blog regularly, you’ll know I hate food waste. So before I go food shopping. I always have a whiz around the fridge and cupboards to see what I can make rather than letting food spoil. That’s how this recipe came together. This doesn’t stop it being properly delicious comfort food on a frosty day. Chicken and vegetables in a creamy mustard sauce topped with a crispy potato crust, yum! Before you freak out, yes I know there is alot of cream/sour cream, but I was trying to use up left over cream. If you want be a little healthier you could halve the amount of cream and replace it with chicken stock. Just remember to reduce the sauce for a little longer so that it’s not watery.
1 Tbsp cooking oil
4 Large or 6 Small Chicken Thighs (cooked)
1 Onion (finely sliced)
2 Celery Stalks (finely sliced)
150 Grams Sweetcorn
300ml Double Cream
250ml Sour Cream
1 Tsp Grain Mustard
300 Grams Potatoes (finely sliced)
1Tbsp Melted Butter
Salt and Pepper
- Heat oil in a large frying pan, and fry onion and celery until soft
- Add the chicken and sweetcorn and heat through
- Add the cream, sour cream, and mustard to the pan, cook for another 5 minutes until the sauce thickens a little
- Check the seasoning and transfer to an oven proof dish
- Evenly lay the finely sliced potatoes on top of the chicken mixture
- Brush the potatoes with melted butter and sprinkle salt and pepper
- Bake in an oven preheated to 180 degrees for 30 minutes, or until the potatoes are crispy and golden brown.