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Chicken Hot Pot


Ingredients and directions for an easy chicken hotpot meal with photograph

Chicken Hotpot Recipe





This easy chicken hot pot recipe comes from More Quick and Easy Homemade Meals: Simple Tasty Dishes for the Busy Person by Emma Long and is reproduced here with her kind permission.

It is designed for one person but the ingredients can be increased to suit the number of dinners.





The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















Ingredients

20g butter

1 chopped chicken breast

1 sliced baked potato

1 pinch of bicarbonate of soda

50g of mixed frozen vegetables such as peas, carrots, sweetcorn and beans

350mls of whole milk

Half a teaspoon of cracked black pepper

30g plain flour

80g grated cheese

3 sliced up large closed cup mushrooms

2 tablespoons white wine

1 small handful of roughly chopped fresh tarragon

How To Make Chicken Hot Pot Recipe



In a frying pan melt the butter then fry the chicken until it turns brown.

In a saucepan of boiling water add the sliced potato and cook until tender. Drain the water.



In a second saucepan of boiling water add the bicarbonate of soda. Then add the mixed vegetables and cook until tender, then drain.

In a small saucepan make the cheese sauce by combining the milk, black pepper, flour and 70g of the grated cheese. Stir until the sauce has thickened, then remove from the heat and stir in the soft cream cheeses until it has melted.

Add the sliced mushrooms to the drying pan with the chicken and fry until brown. Then add the white wine and simmer for a few minutes. Add the mixed vegetables, tarragon and cheese sauce.

Transfer the chicken, mushrooms, vegetables and sauce into an oven proof dish. Then layer the sliced potato over the top and sprinkle with the remaining grated cheese.


Place in the oven at 180C, 350F or Gas Mark 4 for 30 minutes.

For more of Emma's quick and easy recipes read our review of her book.


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