Dinner · British

Chicken and Mushroom Hotpot

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 2, 2026

This cozy hotpot layers a creamy chicken and mushroom filling under a golden roof of sliced potatoes. It's comfort food that comes together in one pan and one dish, perfect for a chilly weeknight. Think of it as chicken pot pie without the fuss of pastry.

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Chicken and Mushroom Hotpot

Why you'll love this

  • One creamy, comforting dish with no pastry to fuss over.
  • A great way to use up leftover cooked chicken.
  • Budget-friendly pantry ingredients turn into something cozy.
  • Kid-friendly and easy enough for a busy weeknight.

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
  • 3 1/2 ounces (about 1 1/2 cups) mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 1 chicken stock cube (or 2 cups fresh chicken stock)
  • pinch ground nutmeg
  • pinch mustard powder
  • 9 ounces (about 1 1/2 cups) cooked chicken, diced
  • 2 handfuls (about 1 cup) corn kernels
  • 2 large potatoes, thinly sliced
  • 1 tablespoon butter, melted, for brushing
  • to taste black pepper

Equipment

  • Medium saucepan
  • Ovenproof baking dish
  • Sharp knife or mandoline
  • Pastry brush
  • Wooden spoon

Instructions

  1. Heat your oven to 400 degrees F so it's ready when the filling is done.
  2. Melt the 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 soft and translucent so the sauce tastes sweet, not sharp.
  3. Add the sliced mushrooms and cook a few minutes more, until they soften and release their moisture.
  4. Stir in the flour to make a thick paste (a roux), then crumble in the stock cube if using one and stir well to combine.
  5. Keep the roux over low heat and stir constantly for 2 minutes to cook out the raw flour taste, otherwise the sauce will taste chalky.
  6. Take the pan off the heat and slowly pour in 2 cups water (or 2 cups fresh stock), stirring the whole time so the sauce stays smooth and lump-free.
  7. Season with black pepper, a pinch of nutmeg, and a pinch of mustard powder, then return the pan to medium heat and bring to a gentle boil, stirring constantly until the sauce thickens enough to coat the back of a spoon.
  8. Lower the heat, then stir in the cooked chicken and corn until everything is coated in the sauce.
  9. Grease a medium ovenproof baking dish with a little butter and pour in the chicken and mushroom filling, spreading it level.
  10. Lay the potato slices over the top, overlapping them slightly like fish scales to cover the filling.
  11. Brush the potatoes with the melted butter and bake for about 35 minutes, until the potatoes are tender and golden brown on top.
  12. Let it rest for 5 minutes before serving so the filling sets slightly and stays put on the plate.

Tips from the kitchen

  • Slice the potatoes thin (about 1/8 inch) so they cook through in the oven; a mandoline makes quick work of this.
  • Use leftover roast or rotisserie chicken to save time, since the chicken just needs to be warmed through in the sauce.
  • If the potatoes brown too fast, tent the dish loosely with foil for the last 10 minutes.

Estimated nutrition per serving: 380 cal · 24g protein · 38g carbs · 15g fat

Make it your own

  • Swap the corn for frozen peas or diced carrots for a classic pot pie feel.
  • Add a splash of heavy cream at the end for an extra-rich sauce.
  • Top with sliced sweet potatoes instead of regular potatoes for a slightly sweet twist.

Storing & make-ahead

Store leftovers covered in the fridge for up to 3 days. Reheat in a 350 degree F oven for 15 to 20 minutes, or microwave individual portions until hot. You can assemble the whole dish ahead and refrigerate unbaked for up to a day, then bake as directed (add a few extra minutes).

Good to know

Can I use raw chicken instead of cooked?
Yes. Dice raw chicken breast or thigh and cook it in the butter with the onions until no longer pink before adding the mushrooms, then continue with the recipe.
My sauce turned out lumpy. What went wrong?
Lumps usually mean the liquid was added too fast. Add it gradually while stirring constantly, and whisk vigorously to smooth things out if needed.
Can I make this dairy-free?
Yes. Use a plant-based butter for the roux and brushing, and the sauce will still thicken nicely.
Do I need to precook the potatoes?
No, as long as you slice them thin they'll cook through in the oven. Thick slices may need a quick parboil first.

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