CHICKEN & MUSHROOM HOT-POT
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium
CHICKEN POT HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
- Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.
HOMEMADE CHICKEN HOT POCKETS
Super easy and super tasty! The puff pastry is wonderfully flaky once baked. The shredded chicken filling is super tasty. Enjoy these for lunch, dinner, or a light snack. Easy to make, try experimenting with your favorite fillings.
Provided by David Henson
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
- 2. Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
- 3. Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
- 4. Bake until golden brown.
ST DAVID'S LEEK & CHICKEN HOTPOT
Make St David's Day one to remember with this deliciously hearty hotpot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
- Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
- Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.
Nutrition Facts : Calories 298 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.51 milligram of sodium
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CREAMY CHICKEN HOTPOT
A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.
Provided by Pink Penguin
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.
- Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
- Stir in the cheese, mix until melted, then add the parsley & season.
Nutrition Facts : Calories 567, Fat 22.1, SaturatedFat 5.6, Cholesterol 110.5, Sodium 316.1, Carbohydrate 50.9, Fiber 7.3, Sugar 9.7, Protein 42.8
CHICKEN HOT DISH
"When my brother and his wife came over to visit after our third child was born, they brought this comforting creamy dish for supper," recalls Amber Dudley of New Prague, Minnesota. "It's become a favorite since then."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full). , Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 404 calories, Fat 15g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1064mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
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