Chicken and sweetcorn hotpot recipe

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  • Healthy
  • Nut-free
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 20 min
Cooking: 55 min
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  • 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.

    Top tip for making Chicken and sweetcorn hotpot

    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.

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