Chicken, Bacon & Leek Hotpot
A tasty family dinner. The crispy potato topping covers a creamy sauce with chicken, bacon, and leek.
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Ingredients
- 500 g Chicken thighs cut into bite sized pieces
- 200 g Bacon lardons
- 2 Leeks sliced into ½ cm rounds
- 2 tbsp Plain flour
- 400 ml Chicken stock
- 150 ml Crème fraiche
- 1 tbsp Dijon mustard
- 150 g Frozen peas
- 500 g Potatoes maris piper or king Edward
- 25 g Butter diced
Instructions
- Preheat the oven to 200C.
- Heat some cooking oil in a large frying pan, cook the chicken and bacon over a high heat until the chicken has no more pink bits and the bacon starts to turn crispy.
- Add in the leeks and cook for a few minutes, until they start to soften.
- Add the plain flour and stir well. Cook for one more minute.
- Pour in the chicken stock and stir well. Then add the crème fraiche, mustard, and frozen peas. Stir well and bring it to a simmer.
- Taste for seasoning, then spoon it into an oven proof dish.
- Slice the potatoes to ½ cm thick, then layer them over the creamy sauce. Scatter over the diced butter.
- Bake for 45 minutes, until the potatoes are golden and crispy. Leave to stand for a few minutes before serving and enjoy.
7 comments on “Chicken, Bacon & Leek Hotpot”
Really yummy – had to cook it for slightly longer as my potatoes might not have been thin enough and they were overlapped, but judge for yourself.
Another new family favourite. Tried this to see if I would make any tweaks to the recipe in future but no I won’t! Delicious.
Loved by all the family , easy to make and totally delicious
Absolutely delicious I had to half the ingredients because it was for two 👍👍👍
The ingredients were set out easy, clear directions , no faffing. And I have to say for my 1st attempt the 3 of us were very impressed.
Thanks Jon !
This was amazing! My little boy loved it too!
So yummy & easy to make. Perfect family tea.
I cannot praise this recipe highly enough! So simple to make and yet it’s the tastiest dish I’ve cooked in a long time. Jon you are a genius.