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Creamy Chicken Hotpot

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Creamy Chicken Hotpot

Chicken and autumn vegetables are simmered together with a handful of barley for a wholesome, hearty main course.

  • Nut Free
Preparation time:
15 minutes
Cooking time:
60 minutes
Total time:
1 hour 15 minutes 60 minutes 15 minutes
Serves:
 6

Ingredients

  • 2 tbsp olive oil
  • 1kg Waitrose Chicken Thigh Fillets
  • 3 tbsp plain flour
  • 1 butternut squash (about 1kg), peeled, deseeded and cut into chunks
  • 600g leeks, washed and thickly sliced
  • 750ml hot chicken stock
  • 75g pearl barley
  • 200g pack Kraft Philadelphia Soft Cheese
  • 20g pack flat-leaf parsley, roughly chopped

Method

  1. Heat the oil in a large pan. Cut each chicken thigh fillet into 4, dust in the flour and brown in the hot oil for 4-5 minutes. Add the squash and leeks, and cook for a further 2-3 minutes.
  2. Pour in the hot stock and add the barley. Bring to the boil, then cover and simmer for about 45 minutes until the sauce has reduced slightly and the barley is tender.
  3. Stir in the cheese, mix until melted, then add the parsley and season. Serve with the salad onion mash and green beans.

Comments and images

Average user rating 5 stars out of 5

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sqwiggly

sqwiggly 09 June 2010 10:54

Instead of using butternut squash I bought a pack of fresh casserole veg which included leeks, carrots, swede, etc. and did everything else the same except only using half the cheese. Really tasty and will definately be making again!

Joanie Hawks

Joanie Hawks 08 February 2009 09:21

This is absolutely delicious and so simple! It is also very filling and uses very few ingredients. I prepare until it has been brought up to boil and then leave until required as it only takes 45 minutes anyway and this can be done whilst making the potatoes. I use the Light Philadelphia with Chives which adds a twist. I never use the whole tub, so's not add any unecessary calories/fat.

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5 stars out of 5

Average user rating Based on 79 ratings

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Nutritional Info

Typical values per serving:
Energy 606.0kcal
Sugars 9.7g
Fat 30.3g
Saturated Fat 12.0g
Salt 0.7g

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This recipe was first published on Waitrose.com in April 2007