Chicken & Mushroom Hot-pot Recipe

Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 35-45 minutes



  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 500g (about 1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 250g (about 8 oz) mixed mushrooms (button, cremini, shiitake), sliced
  • 1 tbsp plain flour
  • 400ml (1 3/4 cups) chicken broth
  • 1 tbsp wholegrain mustard
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • Salt and black pepper to taste

Potato Topping:

  • 500g (about 1 lb) potatoes (Maris Piper, Russet, etc.), peeled and thinly sliced

Optional Additions

  • 2 carrots, sliced
  • 1/2 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • Splash of Worcestershire sauce
  • A pinch of cayenne pepper for a kick


  • Large, oven-safe pot or casserole dish
  • Medium saucepan

Instructions – Potato Topping:

  • Prep Potatoes: Boil the potatoes for 5-8 minutes until partially cooked (pierce-able with a fork but still firm). Drain and set aside.

Instructions – Main Hot-pot

  • Sauté: Heat the olive oil in your large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
  • Brown the chicken: Add the chicken and cook until browned on all sides.
  • Mushrooms: Add the mushrooms and cook, stirring occasionally, until softened and starting to brown (about 5 mins).
  • Flavor base: Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually add the chicken broth, mustard, and thyme, stirring until the sauce thickens. Season with salt and pepper.
  • Optional additions: If using, add carrots, Worcestershire sauce, and/or cayenne pepper.
  • Assemble: Carefully layer the partially cooked potato slices on top of the chicken mixture.


  • Preheat oven: Preheat your oven to 200°C (400°F).
  • Bake: Cover the pot and bake for 30-35 minutes, or until the potatoes are fully cooked and golden brown, and the sauce is bubbling.
  • Uncover and Finish: Remove the cover and bake for another 5-10 minutes to crisp up the potatoes further (optional).
  • Garnish: Sprinkle with optional peas and/or parsley.


  • Cheese Please! Grated cheese (cheddar, gruyere) can be sprinkled over the potatoes for the last 5 minutes of baking.
  • Make it creamy: Stir in a splash of heavy cream or crème fraîche with the broth for extra richness.
  • Slow-and-low: Cook this in a slow cooker on low for 6-8 hours for a tender, fall-apart result (brown the chicken and vegetables first).

Enjoy! Serve with crusty bread or a side salad for a complete meal.


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