Mary Berry Chicken Hot Pot

I made this on one of those rainy Sundays when I couldn’t be bothered with anything fussy but still wanted something that felt like a proper meal—comforting, filling, but not so heavy it knocks you out. I had chicken thighs in the fridge, some sad-looking carrots, and a bottle of white wine I wasn’t drinking. The result? Absolute comfort in a dish.

That first attempt was nearly a disaster. I sliced the potatoes too thick and ended up with slightly raw ones hiding under the top layer (lesson learned: mandoline > guesswork). But when you get it right—when the chicken is bubbling away under golden, buttery potato discs—it’s everything you want from a hot pot. Slightly creamy, herby, with just enough veg to feel virtuous. And the leftovers? Even better the next day.

WHY THIS ONE WORKS SO WELL

There are a lot of chicken casseroles out there—but this one hits different. Here’s why:

• Chicken thighs stay juicy – Even after an hour in the oven, they stay tender.
• Wine + stock = instant depth – It gives you a rich, savoury sauce without needing a long simmer.
• Potato topping gets crisp under the grill – Think golden, buttery discs instead of a stodgy crust.
• Mild enough for kids, flavourful enough for grown-ups – Total win.

It’s a clever mix of classic hot pot and creamy chicken pie vibes—with less fuss.

INGREDIENTS + WHY THEY MATTER

• Butter (50g) – For richness. It also helps soften the onions beautifully.
• Onions, celery, carrots – The usual suspects. A simple, sweet base.
• Plain flour (50g) – Thickens the sauce gently.
• White wine (100ml) – Adds acidity and depth. You can skip it, but I wouldn’t.
• Chicken stock (450ml) – Go for a flavourful one—it’s your sauce base.
• Tomato purée (1 tbsp) – Just a touch, to round things out.
• Chicken thighs (750g) – Boneless and skinless. Don’t sub in breast—it’ll dry out.
• Chestnut mushrooms (200g) – Earthy, meaty texture. Adds body.
• Thyme + bay leaves – For warmth and a little woodland-y depth.
• Potatoes (750g) – Thinly sliced and layered on top. You want 2–3mm thick discs.
• Salt + pepper – Season at every step. Don’t be shy.

INGREDIENT SWAPS THAT HOLD UP

• No white wine? Just use extra stock with a dash of lemon juice.
• Want it creamier? Add a splash of cream or crème fraîche to the sauce before baking.
• Gluten-free? Use cornstarch instead of flour—make a slurry with a bit of cold water.
• Add more veg? Parsnips or peas work well—add peas during the last 10 minutes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes didn’t cook	Slices were too thick	Use a mandoline or sharp knife—2–3mm max
Sauce was lumpy	Added flour directly to veg	Whisk it with wine first, then add stock
Chicken was bland	Forgot to season the layers	Season each layer—veg, sauce, potatoes
Mushrooms went soggy	Didn’t slice them thick enough	Keep them chunky so they hold their bite

HOW TO MAKE MARY BERRY’S CHICKEN HOT POT

Preheat the Oven
180°C / 160°C fan / Gas 4. Grab a large flameproof casserole dish.

Cook the Vegetables
Melt butter in the dish. Add onions, celery, and carrots. Cook over high heat for 3–4 minutes, stirring often.

Make the Sauce
In a bowl, whisk flour into the wine until smooth. Add a splash of hot stock to loosen, then whisk in the rest. Pour into the pan. Stir in tomato purée and bring to a boil.

Add Chicken and Seasonings
Add sliced chicken, mushrooms, thyme, and bay leaves. Season well. Stir gently to coat in sauce.

Layer the Potatoes
Top with thin potato slices, overlapping neatly. Season with salt and pepper. Gently press down into the sauce.

Bake
Cover and bake for 1 hour, until chicken is tender and potatoes are soft.

Grill for Crispiness
Uncover and place under the grill for 5–10 minutes until the top is golden and crisp.

Rest + Serve
Let it sit for 10 minutes before serving. Spoon into bowls and pair with greens or steamed beans.

TIPS FROM MY KITCHEN

• I microwave the sliced potatoes for 2 minutes before layering—helps speed up the bake.
• I sprinkle a little extra butter or olive oil over the top before grilling—it crisps even better.
• I slice an extra potato or two, just in case—better to have too many than run short.
• I always taste the sauce before adding the chicken—season it then, not later.

STORAGE + SERVING

• Fridge: Keeps for 3 days. Let it cool, cover, and chill.
• Freezer: Freeze portions in containers for up to 2 months.
• Reheat: Microwave covered or bake at 180°C for 20 minutes. Add a splash of stock if dry.
• Serve with: Steamed greens, peas, or a crisp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use leftover roast chicken?
A: You can, but reduce the baking time to 30–40 minutes since it’s already cooked.

Q: What if I don’t have a grill?
A: Bake uncovered for the last 20 minutes—it won’t be quite as crisp but still lovely.

Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and chill for up to 24 hours. Bake when ready.

Q: Do I have to use wine?
A: Not at all. Just replace with extra chicken stock and a dash of lemon or vinegar.

Try More Recipes:

• Mary Berry Chicken And Bacon Pie
• Mary Berry Potato Rösti With Onion
• Mary Berry Lemon Chicken Risotto