Chicken and sweetcorn hotpot Recipe

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  • Healthy
  • Nut-free










20 min


55 min

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
  • ½ tsp dried thyme
  • 450ml chicken stock
  • 15g butter, melted


  • Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 mins, Drain and set aside.

  • 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.

  • 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.

  • Heat the oven to 200°C (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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Top Tip

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.