Creamy Chicken and Leek Hotpot Recipe

Creamy Chicken and Leek Hotpot with a crispy scalloped potato topping.

Creamy Chicken and Leek Hotpot Recipe

A British hot pot is a little like a pie with a scalloped potato topping; this chicken hotpot features a creamy mustard sauce made from a roux using no cream and lots of leeks.

Course Main Course

Cuisine British

Keyword chicken and leek hotpot, chicken hotpot, creamy chicken and leek hotpot, creamy chicken hotpot

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings Servings

Calories 1137kcal

Author Brian Jones

Ingredients

350 g Skinless and Boneless Chicken Thighs 12oz
1 tablespoon Cooking Oil
350 g Leeks 3 Cups (prepared volume)
75 g Butter 3 tablespoon
50 g Flour ¼ Cup + 1 tablespoon
500-550 ml Milk 2-2¼ Cups
¾ teaspoon Salt
1 Pinch White Pepper
2 tablespoon Wholegrain Mustard
1 tablespoon Fresh Thyme Leaves
10 g Fresh Parsley ⅔ Cup
500 g Potatoes 3-4 medium

Instructions

Heat a 30cm or 12" frying pan (nonstick if possible) over a medium-high heat and add the cooking oil. Season the chicken thighs with a little of the salt and then sear on both sides until golden, then remove and set aside. This will take 2-3 minutes on each side.
Whilst the Chicken is cooking, clean the leeks and cut them into 1cm (½") thick coins.
Return the pan to the heat and add the leeks, and soften them for 10 minutes over a medium heat, stirring occasionally, then remove to a bowl.
Return the pan to a medium-low heat and melt 50g (3 Tbsp) of the butter. Add the flour and stir until the mix forms a paste, then add the milk little by little to form a lump-free white sauce.
Remove the sauce from the heat and add the remaining salt, a generous sprinkle of white pepper, the thyme, wholegrain mustard and parsley. Have a taste and adjust the seasoning to your taste.
Cut the chicken thighs into 1cm (½") thick strips and add them to the white sauce with the sauteed leeks and mix it all together, then transfer to a 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ baking dish (1 Litre).
Cut the potatoes into 5-6mm (¼") thick slices, using a mandolin here really helps, but watch your fingers.
Add a layer of potatoes to the top of the hotpot and dot with the remaining butter, add a pinch of coarse sea salt and place in the oven and cook at 200°C or 400°F for 45 minutes.

If you want a little extra crispiness on the potatoes, slide the hotpot under the grill or broiler for 3-5 minutes at a high temperature.

Allow to sit for 5 minutes. I like to sprinkle with parsley before serving.

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