Chicken and Bacon Hotpot

Bacon – perfect for hotpots.

With the return of the cold weather, here’s a wonderful warming dinner. The sliced potato topping makes a welcome change from pastry or mash potato, especially with the addition of the flavoursome soy sauce and plenty of black pepper. You can use turkey instead of chicken if you’re on a tight budget, whilst dried mixed herbs can be used if you don’t have any parsley, although I do think using fresh makes a difference. I serve this dish with any vegetables – green veg such as beans, broccoli or mange tout go especially well. The final advantage is that the filling can be frozen. Just prepare it as normal, portion into Tupperware containers, allow to cool and freeze. When you want to eat it, defrost in the fridge overnight, reheat in a pan or the microwave, then top with the potatoes and bake as normal.


1tbsp flour

450ml milk

1 chicken stock cube

1 tbsp fresh parsley

Soy sauce

Black pepper

2 red onions

2 cloves of garlic

450g chicken

225g bacon

450g potatoes


1. Peel and thinly slice the potatoes, and parboil for 5 minutes. Drain and set aside when done, allowing to cool a little.

2. Meanwhile, dice the turkey and bacon and fry in a little oil.

3. Peel and slice the vegetables and add to the meat after about 5 minutes.

4. Preheat the oven to 180oC.

5. Once the vegetables have softened and the meat is coloured, sprinkle over one tbsp flour, stir and cook for one minute.

6. Sprinkle over the stock cube and stir in.

7. Gradually add the milk, stirring constantly to prevent lumps from forming.

8. Simmer gently over a low heat for 15 minutes, allowing the sauce to thicken.

9. Stir in the parsley, then spoon everything into an ovenproof dish.

10. Layer the potatoes on top.

11. Grind over some black pepper and drizzle over some soy sauce.

12. Bake in the preheated oven for 20 minutes.

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