Chicken and mustard hot pot

Name: Chicken and mustard hot pot
Prep time: 30 min
Cook time: 30 min
Ingredients: 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible); 160g/5½oz cooked carrots, roughly chopped; 1 roasted onion, thickly sliced; 160g/5½oz button mushrooms, halved; 1 tsp roughly chopped flatleaf parsley; 1 tbsp grainy mustard; 200ml/7fl oz leftover chicken gravy; 300g/10½oz leftover roast potatoes, thickly sliced

5.0

(6)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 2

Cost: $4.53 /serving

Author : Priya Tew

quick leftovers

Ingredients

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125 grams/4½oz leftover roast chicken, torn into strips (darker meat, if possible)160 grams/5½oz cooked carrots, roughly chopped1 roasted onion, thickly sliced160 grams/5½oz button mushrooms, halved1 tsp roughly chopped flatleaf parsley1 tbsp grainy mustard200 milliliters/7fl oz leftover chicken gravy300 grams/10½oz leftover roast potatoes, thickly sliced

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Instructions

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Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.

Step 3

Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling.