Chicken & Leek Hotpot

PREP: 20 Minutes
COOK: 1 Hour 15 Minutes
Skill Level: Easy
Picture of Chicken & Leek Hotpot

Nutrition Info (Per Serving)

427 kcal Energy
37g Carbohydrate
38.6g Protein
4.9g (of which Sugar)
11.8g Fat
9.2g Fibre
3.8g (of which Saturated Fat)
0.77g Salt


  • 1 tbsp oil
  • 6 chicken thigh fillets, diced, approx. 600g
  • 2 leeks, thickly sliced
  • 300ml hot chicken stock
  • 2 tsp Dijon mustard
  • 200g bag sliced cavolo nero
  • 700g potatoes, thinly sliced
  • Knob butter, melted


  1. Preheat the oven to 200°C, gas mark 6. Grease a large casserole dish.
  2. Heat the oil and fry the chicken for 3-4 minutes to brown, remove and reserve. Add the leeks to the pan and fry for 2 minutes then add the stock, mustard and Cavolo Nero and cook for 1-2 minutes. Season.
  3. Lay 1/3 of the potatoes in the base of the casserole dish and top with half the leek mixture, then half the chicken. Repeat finishing with a layer of potatoes. Cover with a lid and bake for 1 hour.
  4. Remove the lid and brush the potatoes with the melted butter, bake uncovered for 30 minutes until golden and crispy.

Cooking Tips

Try swapping the potatoes for sweet potato or butternut squash or omit the chicken and use vegetable stock for a vegetarian option.

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