Chicken and Vegetable Hotpot
Warming and homely, this Chicken and Vegetable Hotpot is a low-effort dinner recipe that’ll gather the whole family around the table. Underneath a topping of golden potato slices you’ll find tender chicken and veggies cooked in a creamy, thyme-infused sauce. We’ve added in carrots, peas and sweetcorn to keep this one family-friendly, but the recipe works just as well with mushrooms, peppers or some frozen mixed vegetables.
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NutritionPer Serving
- Calories407
- Carbs44g
- Protein39g
- Fat6.4g
- Saturates2.9g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Try adding a warming, slimming-friendly spoonful of this Chicken and Vegetable Hotpot to your plate after a long, grey day! You’ll simmer tender chicken and vegetables in a thyme-infused, cream cheese sauce, and nestle the mixture underneath an irresistible, golden layer of spiralled baked potato.
With carrot, sweetcorn and peas in the mix, there’s no shortage of nutritious goodness here – they’re so tasty soaked into our homemade sauce, even the fussiest eaters at the dinner table won’t mind! You can always throw in different veggies if you’ve got leftovers from another day (mushrooms or peppers work really well).
The best thing about this recipe is that it serves up loads of flavour, and it takes next to no effort to make. Once your filling is mixed and your potato topping is arranged, sit back and relax while your oven does the hard work for you!
What diets is this Chicken and Vegetable Hotpot suitable for?
Chicken and Vegetable Hotpot can be enjoyed on gluten-free diets, as long as you substitute the stock pot or stock cubes for suitable alternatives.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chicken and Vegetable Hotpot?
You don’t need any fancy ingredients to make this super simple, home-cooked recipe.
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How many calories are in this Chicken and Vegetable Hotpot?
This Chicken and Vegetable Hotpot is included in our Weekly Indulgence category because it contains just 407 calories per portion. For more delicious dishes all under 500 calories, take a look at other Weekly Indulgence recipes!
This Chicken and Vegetable Hotpot recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 180°C fan.
Step 2
Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
Step 3
Add the onion and carrots and sauté for 5 minutes, until starting to soften.
Step 4
Add the chicken and continue to cook for around 2-3 minutes, until the chicken is sealed.
Step 5
Combine the stockpot or cube with the water and add the thyme and stock to the pan and bring to a boil, then lower the heat and simmer for 15 minutes, until the carrots are just cooked.
Step 6
While the chicken and vegetables cook, place the potato slices in a saucepan, just cover with cold water and bring to the boil, then lower the heat and cook for 5 minutes, before draining. The potatoes should have begun to soften, but still hold their shape. Allow them to cool enough to handle.
Step 7
When the chicken and vegetables are cooked, stir in the cream cheese until well blended. Add the peas and sweetcorn. Taste and season with a little salt and black pepper, if needed. Transfer to an ovenproof dish.
Step 8
Arrange the potato slices on top in an even layer, spritz with low-calorie cooking spray and sprinkle over a little salt and pepper if you wish.
Step 9
Place in the middle of the oven and cook for around 30 minutes, until the potatoes are golden and soft in the middle.
Step 10
Serve!
What could I serve with this Chicken and Vegetable Hotpot?
This Chicken and Vegetable Hotpot is absolutely delicious with a filling, nutritious portion of steamed veggies. Any of these slimming-friendly sides will make it even heartier:
How do you know when this Chicken and Vegetable Hotpot recipe is cooked?
You’ll need to cook this Chicken and Vegetable Hotpot in the middle of the oven for around 30 minutes, until the potatoes are golden and soft in the middle.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chicken and Vegetable Hotpot in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Chicken and Vegetable Hotpot in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chicken and Vegetable Hotpot?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe, and the date you’re putting it in the freezer.
How do I reheat Chicken and Vegetable Hotpot?
From chilled: Place in a microwave-proof container with loosely-fitting lid and heat for 4-7 minutes, stirring halfway through, until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chicken and Vegetable Hotpot
Warming and full of flavour, this low-effort Chicken and Vegetable Hotpot never fails to gather the whole family around the table.
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Prep Time
20 MINS
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Cook Time
55 MINS
- KCals 407
- Carbs 44G
Instructions
- Preheat the oven to 180°C fan.
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
- Add the onion and carrots and sauté for 5 minutes, until starting to soften.
- Add the chicken and continue to cook for around 2-3 minutes, until the chicken is sealed.
- Combine the stockpot or cube with the water and add the thyme and stock to the pan and bring to a boil, then lower the heat and simmer for 15 minutes, until the carrots are just cooked.
- While the chicken and vegetables cook, place the potato slices in a saucepan, just cover with cold water and bring to the boil, then lower the heat and cook for 5 minutes, before draining. The potatoes should have begun to soften, but still hold their shape. Allow them to cool enough to handle.
- When the chicken and vegetables are cooked, stir in the cream cheese until well blended. Add the peas and sweetcorn. Taste and season with a little salt and black pepper, if needed. Transfer to an ovenproof dish.
- Arrange the potato slices on top in an even layer, spritz with low-calorie cooking spray and sprinkle over a little salt and pepper if you wish.
- Place in the middle of the oven and cook for around 30 minutes, until the potatoes are golden and soft in the middle.
- Serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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4 comments
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WendyTuesday 7th May 2024
Could this be done in a slow cooker ?
HollyFriday 10th May 2024
Hey Wendy, this recipe isn’t really suitable for the slow cooker have a look at our slow cooker collection HERE for more inspiration, hope that helps!
ELISE TEEPEThursday 7th March 2024
For the Chicken and Vegetable Hot Pot, the recipe lists 400 ml chicken stock and 400 ml chicken stock pot or cube dissolved in boiling water. Do both of these get added? 800 ml seems like a lot of liquid. I made it and it’s very soupy.
HollyMonday 11th March 2024
Hey Elise, The recipe uses 1 chicken stock cube or pot and 400ml boiling water. This has now been updated.
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