This simple but delicious recipe fills you up and will use any leftover chicken you don’t want to waste!
Leftover roast potatoes can also be used to top the hotpot, just bake in the oven for a little less time!
- 1 onion
- 10g flour
- 300ml water or chicken stock
- 100g cooked chicken
- Teaspoon of olive oil
- 1 medium-sized sweet potato
- Pinch of nutmeg
- Veg – I used broccoli and sweetcorn but any mixed veg will work!
- Heat oven to 200C/180CF/6
- Chop onion and cook on a low heat with the olive oil in a saucepan until soft, or for around 5 minutes.
- Remove the pan from the heat and mix in the flour.
- Return the pan to the heat and stir to cook the flour for 1-2 minutes.
- Slowly add the water or chicken stock and, once added, season with pepper and a pinch of nutmeg.
- Bring the boil and keep stirring until the mixture thickens slightly.
- Stir in the cooked chicken and vegetables.
- Slice the sweet potato into rounds.
- Pour the chicken mixture into a baking dish and top with the sweet potato rounds so that no chicken mixture is exposed.
- Brush with olive oil and season the top of the hotpot.
- Oven bake for 30-35minutes.
Chicken – a low-fat source of protein which is high in the vitamins thiamin, riboflavin and niacin for energy production; and zinc for enzyme function, immune control and protein synthesis.
Sweet Potato – one of your 5-a-day, and a useful source for many vitamins and minerals including: retinol needed for vision, growth, immune function and is a key antioxidant; thiamin for energy production; and vitamin C for protein and neurotransmitter synthesis, detoxification and acts as an antioxidant.
The vegetables chosen will also contribute to your 5-a-day and vitamin and mineral intake. I recommend selecting no less than 2 or 3, however the more the merrier!