{"id":9647,"date":"2026-04-26T18:49:07","date_gmt":"2026-04-26T18:49:07","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9647"},"modified":"2026-04-26T19:34:14","modified_gmt":"2026-04-26T19:34:14","slug":"creamy-chicken-bacon-leek-hotpot","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-chicken-bacon-leek-hotpot\/","title":{"rendered":"Creamy Chicken, Bacon & Leek Hotpot [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Chicken, Bacon & Leek Hotpot [Video]<\/span><\/h2>\n
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Most hotpots are made with lamb. They\u2019re dark and beefy and usually take a couple of hours to cook. I wanted to make a creamy version. Something just as comforting to have on a Sunday night, but a little bit quicker and with chicken and bacon instead of lamb.Cream<\/span>
<\/div>The soft buttery leeks and smokey bacon make this creamy sauce actually addictive! I used chicken thighs in this. They\u2019re much cheaper than breast, have more flavour and when you\u2019re doing slightly longer oven cooks like this one, it\u2019s so much more tender.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Amy Sheppard – Amy Sheppard Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 450<\/span> g (1lb)<\/span> medium sized white potatoes<\/span><\/li>
  • Oil for frying<\/span><\/li>
  • 8<\/span> rashers<\/span> smoked streaky bacon cut into 2-3cm (~1inch) pieces<\/span> (streaky bacon is standard US-style bacon)<\/span><\/li>
  • 1<\/span> large<\/span> leek <\/span> cut into 1cm (~\u00bd-inch) slices<\/span><\/li>
  • 600<\/span> g (1lb 3oz)<\/span> skinless, boneless chicken thighs<\/span> cut into medium pieces.<\/span><\/li>
  • 2<\/span> Tbsp<\/span> plain flour<\/span><\/li>
  • 380<\/span> ml (13 fl.oz)<\/span> hot chicken stock<\/span><\/li>
  • 150<\/span> ml (5 fl.oz)<\/span> single cream<\/span><\/li>
  • 1<\/span> tbsp<\/span> finely chopped fresh herbs<\/span> (I used Rosemary & Thyme)<\/span><\/li>
  • 20<\/span> g (1oz)<\/span> melted butter<\/span><\/li>
  • 70<\/span> g (2\u00bdoz)<\/span> grated cheddar cheese<\/span><\/li>
  • Salt and ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Peel the potatoes, before slicing them widthways as thinly as you can. Place them in a bowl, covered in cold water. Leave them to soak until you need them, to get rid of the starch, changing the water a couple of times.<\/div><\/li>
    • Heat a drizzle of oil in a large non-stick pan that can be used on the hob and under the grill. (Don\u2019t worry if you don\u2019t have one, you can transfer it to an ovenproof dish before baking)<\/div><\/li>
    • Add the sliced bacon and fry for 3 minutes, turning regularly until starting to colour.<\/div><\/li>
    • Add the leeks to the pan and fry for another 3 minutes, stirring occasionally until the leeks are beginning to soften.<\/div><\/li>
    • Remove the bacon and leek from the pan and set aside.<\/div><\/li>
    • Add the chicken thigh to the same pan and fry for 3-5 minutes on a medium heat until no longer pink. Drain off the excess fat.<\/div><\/li>
    • Heat the oven to 200C fan \/ 425F \/ Gas Mark 7<\/span><\/div><\/li>
    • Add the flour to the pan and on the heat, stir until the chicken is coated, the flour has disappeared and the mixture is sizzling a little.<\/div><\/li>
    • Add half the stock to the pan and stir until it comes to the boil and thickens.<\/div><\/li>
    • Add the other half of the stock and do the same.<\/span><\/div><\/li>
    • Stir in the cream, the bacon and leek and the chopped herbs. Season with salt and pepper. Mix until combined.<\/div><\/li>
    • If your pan isn\u2019t ovenproof, this is the point you can transfer the filling to a baking dish.<\/div><\/li>
    • Drain the potatoes. Pat the slices dry with kitchen roll. Add them to the top of the filling, slightly overlapping and brush with melted butter.<\/div><\/li>
    • Bake in the oven for 15 minutes. Top the hotpot with a handful of grated cheese, before returning to the oven for another 20-25 minutes or until the potato is soft and the top is crisp and golden brown.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      Tips & Swaps<\/strong><\/span>
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      • \nAdd more veggies to this by frying small florets of broccoli with the leek or stirring in chopped fresh spinach with the stock.<\/span>
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      • \nYou can swap the sliced potatoes for mash if you prefer and you can still add grated cheddar cheese to the top before baking!<\/span>
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      • \nIf you\u2019re not a fan of chicken thighs, you can use chicken breast.<\/span>
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        <\/span>Video<\/span><\/h3>\n\n\n\n