Chicken and sweetcorn hotpot

(67 ratings)

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Chicken and sweetcorn hotpot
Chicken and sweetcorn hotpot
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This tasty chicken hotpot is easy to make, packed with potatoes, mushrooms, carrots and sweetcorn and only costs 1.58 per serving.


  • 450g potatoes, peeled and sliced
  • 1 large onion, chopped
  • 2tbsp olive oil
  • 8 boneless, skinless, chicken thighs, cut into chunks
  • Flour for dusting
  • 1 garlic clove, crushed
  • 2 medium carrots, sliced or diced
  • 250g chestnut mushrooms, halved
  • 340g can sweetcorn, drained
  • tsp dried thyme
  • 450ml chicken stock
  • 15g butter, melted

Money-saving tip: It's cheaper to buy chicken thighs with the skin on and bone in, so if you've got the time to skin and bone them, then choose these.


  1. Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 mins, Drain and set aside.
  2. Heat the oil in a flameproof casserole, add the onion and cook a few minutes until softened. Dust the chicken with flour and add to the pan. Fry on a high heat until starting to brown.
  3. Scatter over the garlic, carrots, mushrooms, toss together over the heat for 2 mins, then add the sweetcorn and thyme and pour over the stock. Simmer for 5 mins.
  4. Heat the oven to 200C (gas mark 6). Arrange the potatoes on top, overlapping them, work from the outside.  Brush with melted butter then place in the oven and cook for 30-35 mins until the potatoes are golden and crisp.


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